The idea of a frozen corn popsicle sounds strange in this country, but they are a summertime favorite in Brazil. There, corn ice cream and pops are usually made with canned corn and heavy cream, and sometimes sweetened condensed milk. My version uses roasted sweet, local corn and coconut milk, which makes it dairy-free -- perfect for anyone who is lactose intolerant, and it works well as a dessert for kosher meat meals. If you don’t have ice pop molds, ice cube trays work as well. (Originally published on Jewish Food Experience: http://jewishfoodexperience.com/recipes/picole-de-milho-verde-corn-pop/)

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