

Yields:
6
Prep Time:
15 mins
Total Time:
8 hrs 40 mins
When you steep fresh pandan leaves in water, you get the most fragrant tea with notes of both vanilla and almond. Combined with sugar, it’s a refreshing beverage that can also be turned into ice-cold pops. If you so choose to use the addition of pandan extract, just a drop or two will give your frozen treats a beautiful pastel green hue. After removing the pops from their molds, a drizzle of white chocolate and a sprinkle of shredded coconut flakes will lend a touch of sweetness. Keep these ice pops on hand for a hot day or whenever you’re craving a pandan-flavored dessert.

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Ingredients
- 3 cups
water
- 1/2 cup
granulated sugar
- 2
frozen pandan leaves, thawed and tied into knots
- 1/4 tsp.
kosher salt
- 1
to 2 drops pandan extract (optional)
- 1/2 cup
white chocolate chips
- 1 1/2 tsp.
vegetable oil
Unsweetened shredded coconut flakes, for sprinkling
Directions
- Step 1In a medium saucepan over medium-high heat, bring water, granulated sugar, pandan leaves, and salt to a boil, stirring frequently to dissolve sugar.
- Step 2Reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 10 minutes. Remove from heat and let cool to room temperature, at least 30 minutes or up to 2 hours.
- Step 3Remove pandan leaves from tea, wringing them to squeeze out any liquid; discard leaves. Stir in pandan extract, if using.
- Step 4Pour pandan tea into 6 (4-oz.) ice-pop molds, filling to the top. Cover and insert a stick into each mold. Freeze overnight.
- Step 5In a small heatproof bowl, microwave chocolate and oil in 30-second increments, stirring between each, until melted and smooth. Let cool slightly.
- Step 6Run molds under lukewarm water to loosen, about 10 seconds. Arrange on a chilled plate.
- Step 7Using a spoon, drizzle chocolate on top of pops. Immediately sprinkle with coconut since chocolate will harden quickly.
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