CORN AND LAVENDER PALETAS
Servings: 10 paletas
Ingredients
- 4 ears of sweet corn
- 2 cups coconut milk, full fat
- 6 tablespoons sugar
- 1 tablespoon culinary lavender
- 1 teaspoon vanilla
- 1/8 teaspoon salt
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Slice off corn kernels and spread on baking sheet. Roast till soft and starting to brown, around 20 minutes. Let cool completely.
- Pour the milk, sugar, lavender, vanilla, and salt into a saucepan. Heat and stir until sugar is completely dissolved—do not boil. Remove from heat and let steep for 30 minutes, covered. Strain out lavender. Pour into a blender and add corn. Puree till smooth; strain and discard corn pulp. Pour mixture into popsicle molds and freeze.
