Corn Pops - Picolé de Milho Verde (Dairy Free)
July 26, 2014
Categories: Desserts, Coconut, Corn, Central/South American, 5 Ingredients Or Less Vegan, Sugar, , more
"This is a tasty treat from Brazil that may seem unusual to many of us - but quite delicious! Normally in Brazil, it is made from canned corn and heavy cream or sweetened condensed milk. This adaptation uses coconut milk and the result is an incredibly creamy pop. The combination of coconut milk and sweet corn is very addicting - lock up the freezer!!! From jewishfoodexperience.com."
- Serving Size: 1 (138.3 g)
- Calories 225.2
- Total Fat - 15.3 g
- Saturated Fat - 12.9 g
- Cholesterol - 0 mg
- Sodium - 45.7 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 2.8 g
- Sugars - 12.8 g
- Protein - 3.7 g
- Calcium - 11.2 mg
- Iron - 1.4 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Preheat oven to 400° F and line a baking sheet with parchment paper.
Slice corn kernels off ears and put on baking sheet. Roast for 15 to 20 minutes, or until soft and starting to brown. Remove from oven and cool.
Stir sugar and vanilla extract into coconut milk and microwave for about 30 seconds, to dissolve the sugar. Stir well.
Place corn and coconut milk in a blender. Process until smooth. Strain, then add the salt crystals, stirring to disperse.
Pour liquid into pop molds. Discard corn pulp. Freeze overnight.