Houjicha Coconut Popsicle
RIVSTANG
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NIKO NEKO
@rivstang is an instagram that promotes the importance of physical and mental wellbeing by sharing her wellness journey through yoga, meditation and food. In early 2020, Rivs underwent yoga teacher training course in India. As a graduate in Culinary Arts Management, her interest in food and nutrition plays an important role in her life and she shares not only delicious, healthy recipes but educates on the nutritional value of each ingredient.
“Wellness and healthy living is a personal journey, there’s neither timeline nor comparison.”
Rivs / @rivstang
Instagram: rivstang
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RECIPE
Houjicha Coconut Popsicle
by @rivstang
Makes 4 mini popsicles
Preparation time: 15 minutes
Freeze time: overnight / 6 hours
Total time: 6hrs 15mins
Ingredients
Popsicle filling:
100g coconut cream (keep whole can in fridge)
15g (1tbsp) grass-fed butter
1 large pasteurized egg yolk
8 - 10 drops liquid stevia (or 2 tsp honey if you prefer)
1 small pinch of sea salt
1 tsp TSUBAKI / Houjicha powder
Popsicle shell:
130-150g cocoa butter (just enough to fill up a small glass for dipping)
1 tsp Monk fruit sweetener (or any sweetener of your choice)
1/2 tsp TSUBAKI / Houjicha powder
Method To Assemble
- Keep one whole can of coconut cream in the fridge overnight to form separation of water and fat before using, we only need the top creamy part.
- Blend all popsicle filling ingredients in a blender till smooth and no lumps.
- Scoop mixture into popsicle mold insert popsicle sticks. Set it in the freezer overnight or at least 6 hours.
- Upon unmolding, in a small glass add in all popsicle shell ingredients and melt everything over double boiler, stir well.
- Unmold popsicle and dip it in melted shell mixture, garnish immediately before the hard shell forms with sea salt flakes, gold leaves or anything you like.
- Serves immediately or stores in the freezer in an airtight container.