It’s a start of Spring in the U.S., but it’s the beginning of Summer in Thailand as the temperature rises to almost 40 C recently. I am melting, and ice cream becomes essential.
As my departure date from Thailand is near, I am trying to create a recipe that reminds me of ‘home.’ I know I am going to be homesick once I land in San Francisco 10 days from now. For that, I turn Thai dessert into a two-toned ice cream that I can make wherever I am. If you are not familiar with Thai dessert, let me explain. Coconut milk is predominant in Thai dessert along with any seasonal ingredient, such as pumpkin and black beans. Creamy & sweet are the main goals to achieve when making most Thai dessert, so I used that idea for this squash (red kabocha/pumpkin/butternut) & black lentils popsicles recipe. It tasted just like having dessert from my hometown, but better because it’s cold.
I could be wrong, but something tells me that you are going to like these popsicles as much as I do. 🙂
Bring it on hot weather!!
- 1/2 cup black beluga lentils
- 2+1/2 cups coconut milk, such as Aroy-D
- 3/4 cup sugar
- 8 oz. cooked red kabocha squash (or pumpkin / butternut squash)
- a pinch of salt
- Rinse lentils and set aside. Add 1+1/2 cups coconut milk & 1/2 cup sugar to a saucepan uncovered over medium heat; stir until all dissolved. When bubbles start to appear around edges, add lentils and lower the heat to medium-low. Cook for 10-15 minutes or until your liking. Let cool completely & set aside.
- Warm the rest of coconut milk, sugar & salt in another saucepan (or in microwave) and stir until dissolve. Let cool slightly. Blend the squashes and coconut milk mixture in a food processor until smooth. Let cool completely & set aside.
- Divide each mixture to popsicle mold. Refrigerate at least 4 hours or overnight. (make about 8-10 popsicles)
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