Coconut milk–the juice extracted from grated mature coconut flesh mixed with water–has a natural affinity with palm sugar, which is made from the sweet sap of various palm trees. These two ingredients are all you need to make a perfect tropical ice pop.
Makes about 2-1/4 cups (6-9 ice pops)
1/2 cup Palm sugar (see tips)
2 cups coconut milk (see tips)
1. In a saucepan over medium low heat, melt sugar in water, stirring until smooth. Stir in coconut milk; increase heat to high and bring to a boil, stirring. Reduce heat to medium-low and simmer for 1 minute. Set aside to cool.
2. Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
Palm sugar is used extensively in Asian cooling and is generally available at Asian markets. It is usually sold in solid tablets or cakes measuring about 1/4 cup each; chop or grate the cakes into loose sugar before measuring. “Coconut sugar”, which is palm sugar made from coconut sap, is sold in granulated form at bulk and natural foods stores.
You can substitute an equal quantity of light brown (golden-yellow) sugar or raw cane sugar for the palm sugar.