i am staying in the world's cutest airbnb in silver lake this week. it has a tomato plant, a vintage oven, a huge stash of za'atar, and a million stairs leading up to it that make me feel like i'm in a treehouse! (a climate controlled treehouse, thank heavens, because it was one hundred and twelve degrees this week!! don't smell me.) it also has some pretty delicious light pouring in at all hours of the day, so lily and alana and i made our #popsicleweek popsicles in my little kitchen. we used coconut milk, lemongrass, and the most beautiful pluots from the hollywood farmers' market, and then each took a layer to do our thang and make the popsicle equivalent to friendship bracelets. kewt. they tasted like grownup pudding pops, 10/10 would recommend.
alana infused her layer with lemongrass for the pale green top,
lily mixed in some pluot juice for the bright pink center,
i made a malabi-inspired mix with rosewater, vanilla, and cinnamon,
and then we did a chocolate drizzle and bedazzled them with pistachios, rose petals, coconut, and glee.
my life as a silver lake person has been so tasty and stone-fruit-filled, i can't wait to tell you more about it. but i just have a few more sleeps here, so i'm gonna go cook a branzino because mastering the art of branzino is going to be one thing i do before i leave california. bye!
1 c full-fat coconut milk
1 tsp vanilla bean paste or extract
1/2 tsp rosewater
a pinch of kosher salt
a pinch of cinnamon
2 tb maple syrup, or to taste
melted chocolate, crushed pistachios, rosebuds, toasted coconut
make your lemongrass layer, pour into the bottom third of your popsicle molds and freeze for 45 minutes. make your pluot layer, pour on top of the lemongrass layer and freeze 15 minutes. insert popsicle sticks and then freeze for another 15 minutes.
mix together all ingredients for this layer. taste and adjust as desired. pour on top of the pluot layer and freeze for an hour. drizzle with chocolate and top with pistachios, rosebuds, and coconut, if desired. enjoy!