Vietnamese Starfruit Popsicles
Vietnamese Starfruit Popsicles
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Vietnamese Starfruit Popsicles

25 MIN
12 MIN
6 H
5 to 6



  1. Using a small knife, scrape off the pointed edges of the starfruit (to remove some of the bitterness) and cut the flesh into pieces
  2. In a blender, purée the starfruit with the orange juice until smooth.
  3. Line a sieve with a double layer of cheesecloth. Place over a bowl. Filter the starfruit mixture through the sieve, pressing down with the back of a ladle to extract as much juice as possible. You will need a total of ¾ cup (180 ml) of juice.
  4. In a bowl ready for a double boiler, off the heat, whisk together the starfruit juice, condensed milk, cream, egg yolks and nutmeg. Place over a pot of simmering water and stir until the mixture thickens and coats the back of a wooden spoon, about 10 to 12 minutes. Remove the bowl from the double boiler and let cool.
  5. Pour the mixture into popsicle moulds (see note) and insert popsicle sticks into the centre of each mould.
  6. Freeze for 6 hours or until the popsicles are set. To help unmould the popsicles, run the bottom of the moulds under warm water.


To keep everything tidy, use a measuring cup with a lip to pour the starfruit mixture into the popsicle moulds.

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