Goguma (Korean Sweet Potato) Latte Creamsicles
Goguma is the Korean word for sweet potato. In Korea and Japan, the sweet potatoes that grow are a purplish color on the outside and a white creamy color inside. They’re much more dense than American style, sweet potatoes and have a richer consistency. They are absolutely delicious.
Growing up my best friend was Korean and as a result my taste buds became part Ukrainian, part Asian and part American. I’m just a white girl who loves all Asian food especially Korean, ok!?! :D
Goguma Latte’s are a popular drink in Korean culture and I pretty much took the idea of a Goguma latte and made it into a popsicle, dipped it into some chocolate & add some fun salt!
Goguma Latte Creamsicles
Ingredients:
350-400g Korean/Japanese sweet potatoes
15oz full fat coconut milk
Dash or two or more of cinnamon
2.5oz 100% dark chocolate or chocolate of your choice
Sea salt flakes
Calendula salt (or any herbal salt of your choice)
Carob chocolate:
(Use this if you’re on phase 1 of AIP or avoiding chocolate)
1/2 cup carob powder
1/2 cup melted palm shortening
Preparations:
Make the popsicles:
Peel the sweet potatoes and steam them in a large metal pan with about a cup or so of water.
When they’re fork tender, run them under water to cool.
Transfer to a blender or food processor and add in the coconut milk and cinnamon.
Pour into popsicle molds. Freeze them overnight.
Make the chocolate:
If using chocolate, you can skip this step and just melt the chocolate of your choice in the morning.
If using carob, combine the carob powder with the melted palm shortening in a small dish. Then, pour this mixture into two chocolate molds.
Freeze overnight along with the pops.
Dipping & toppings:
In the morning, the popsicles should be completely frozen. (As will the carob) Remove them from their molds and dip them into the melted chocolate.
Melt chocolate on a stove until it’s thinned out. Do the same thing with carob chocolate. One thing to note is that carob will melt much faster as it is not nearly as stable as chocolate is. It will basically start melting as soon as you remove it from the freezer.
Dip the popsicles into the chocolate. Allow them to harden and then top them with sea salt flakes and herbal salts of your choice
To make herbal salt:
Blend equal parts flower petals of choice with fine sea salt in a coffee grinder. Lay it out to dry on a sheet.
