post-modern pandan ::::
I first entered the world of pandan when I attempted pandan spiral mooncakes last year, my foray into Asian pastry endeavors. Pandan is the brightly-colored green flavoring used in many Asian cuisines, derived from the screwpipe plant. It gives rice, breads, cakes, custardy desserts, or whatever you decide to flavor, its flowery aroma and subtle nutty taste. It smells happy. It reminds me of innocent Anime, fluffy desserts, cute bento boxes designed for kids, and the purity of green, like a flourishing garden.
Recently, I decided to give my already happy coconut-chia popsicles (what popsicles aren’t happy?) a boost of culinary ecstasy with pandan. While the pandan isn’t necessary for these popsicles, it gives them another layer of flavor, as well as interesting color. I was surprised that my children didn’t question the green color, suspicious that it could be a ploy for my sneaking vegetables into their diet via dessert tactics. Perhaps the addition of the pops of blueberry distracted them.
Distraction can also be a bad thing. Eat decided he wasn’t a fan of the blueberries with coconut because they just didn’t “seem right with the coconut.” I like the tartness of the blueberries in this popsicle, though mango would likely be a better match for the coconut flavor. This recipe is also easily adapted for any time of year, using frozen fruit if desired. A vigorous popsicle addiction? These are sure to add to it.
One year ago: honey-sweetened lime water with ginger
Two years ago: breakfast casserole
- 1¼ cup coconut milk
- ¾ cup blueberries
- 2 tablespoons chia seeds
- 2 tablespoons shredded coconut, unsweetened
- 3 tablespoons honey, or to taste
- ½ teaspoon pandan extract
- Mix all ingredients together in a medium-sized bowl. Refrigerate for 4 hours to allow chia seeds to soak up liquid.
- Pour into popsicle molds and freeze overnight.
- Makes four 3-ounce popsicles. I used a Zoku classic popsicle mold.
