375ml can light and creamy
coconut-flavored evaporated milk
1 cup caster sugar
1/2 cup water
2 lemongrass stalks, trimmed, bruised
1 pineapple, cut in half lengthways
crushed ice, to serve
Method :
Put can of
milk in freezer for 30 minutes to chill. Put sugar, water and lemongrass
in a pan over a medium heat and stir until sugar has dissolved and
mixture comes to the boil. Simmer for 3 minutes, then allow to cool.
Strain mixture through a fine sieve into a jug; discard the lemongrass.
Cut flesh
from pineapple, roughly chop and put in a food processor. Add sugar
syrup and chilled milk. Pulse until pineapple is finely chopped and
mixture is well combined. Depending on the size of your processor, you
may need to process mixture in 2-3 batches.
Spoon mixture
into 6 x 3/4 cup capacity and 6 x 1/3 cup capacity silicone muffin
moulds. Put in freezer for 30-45 minutes or until a wooden pop stick can
stand upright in centre of each mould. Freeze moulds for 6-8 hours or
until frozen.
To serve,
spoon ice into a bowl or glasses or onto a tray. Remove pops from moulds
and sit in the ice.
