SOY-FREE OPTION* GLUTEN-FREE OIL-FREE
Red bean ice cream was my first introduction to using beans in a dessert recipe. This is that idea veganized and in frozen pop form. The sweetness of red beans combined with the ginger-infused coconut milk is perfect for a hot summer day.
This recipe creates delicious Ginger Coconut Red Bean Popsicles that are creamy, refreshing, and packed with Asian-inspired flavors. The combination of light coconut milk and Sweet Red Bean Paste results in a creamy and slightly sweet base. The addition of grated fresh ginger adds a hint of warmth and a subtle zing to the popsicles.
To prepare the popsicles, simply purée all the ingredients together in a food processor or blender until smooth. This step ensures that all the flavors are well incorporated. Once the mixture is smooth, pour it into frozen pop molds, making sure to fill each mold to the top.
The filled pop molds are then placed in the freezer to set overnight. This allows the popsicles to freeze completely and develop a firm texture. Once fully frozen, the popsicles can be removed from the molds and enjoyed as a delightful frozen treat.
These Ginger Coconut Red Bean Popsicles are a delightful twist on traditional frozen desserts. The combination of creamy coconut milk, sweet red bean paste, and zesty ginger creates a unique and flavorful popsicle that is perfect for hot summer days or as a sweet treat any time of the year. These popsicles are not only a delicious treat but also offer a unique combination of Asian-inspired flavors. They are a great option for hot summer days or whenever you’re craving a refreshing and slightly exotic frozen dessert. Enjoy these popsicles as a delightful and flavorful way to cool down and satisfy your sweet tooth!
YIELD: 6 large pops
TOTAL PREP TIME: 10 minutes
INGREDIENTS
- 1 can (14 ounces, or 400 ml) light coconut milk
- 1 cup (170 g) Sweet Red Bean Paste
- 1/2 cup (120 ml) nondairy milk (plain or vanilla) (*use soy-free)
- 1 tablespoon (8 g) grated fresh ginger
INSTRUCTIONS
- In a food processor or blender, combine the light coconut milk, Sweet Red Bean Paste, nondairy milk, and grated fresh ginger.
- Purée the ingredients together until smooth and well combined.
- Pour the mixture into frozen pop molds, filling each mold to the top.
- Place the filled pop molds in the freezer and allow them to freeze overnight or until completely firm.
- Once the popsicles are frozen, remove them from the molds and serve.
