Creamy coconut popsicles that are so coconuty! These coconut cream popsicles are made with less than 5 ingredients and no artificial flavors! The perfect treat for a hot summer day!
Ladies and gents, this post have been a long time coming! I have been wanting to make you coconut cream popsicles for who knows how long! But every time I went to do so, something else came along that took precedence over these delicious little guys. And to be honest, I don’t know if you would’ve appreciated me bringing you these tropical popsicles in the dead of winter. Not EVERYBODY eats ice pops and ice creams in the winter the way I do.
But no matter how long it took, these little babies found their way on the LSJ straight from my heart (and my ice pop mold). May I present to you a coconut cream (supreme) popsicle that are seriously LOADED with shredded coconut flakes. SO GOOD.
This recipe came to me when I was itching to get my hands on some coconut ice cream that I had on our honeymoon a few years back. I don’t care what anyone says, Isla Mujeres (a tiny little island in the Caribbean Sea) has the BEST coconut ice cream ever. Hands down. No competition. It was 3 years this 4th of July since i’ve been there and that’s how long it took me to come up with a coconut creamsicle that lived up to the creaminess and coconut-iness of the best ice cream in the world.
I searched far and wide for something that I could a twin sister to Isla Mujeres version, but it never happened. The closest I came was this past week in San Antonio at a tiny little gelateria. Rio de Gelato has a decent coconut gelato (if you live in San Antonio or are planning on visiting, definitely check it out! Psst. Try the Spanish Chocolate gelato too, it’s DIVINE!!)
Let’s talk ingredients. YOU NEED LESS THAN 5. I’m thinking these paletas de coco are sounding pretttty darn good right now. I’m sure it won’t come as a shocker when I tell you the first ingredient is shredded coconut flakes. Little bits of it throughout your coconut pop. We’re not kidding around here. EVERY. SINGLE. BITE. Condensed milk. Heavy cream. and… PREMIUM COCONUT MILK. None of that low fat stuff, it’s not going to cut it. You need the real deal for these coconut creamsicles. Ya gotta go big or ya gotta go home.
You can also turn these coconut pops into tropical popsicles by using a small bullet blender and blending about 1/2 cup of pineapples and then blending 1/2 cup of strawberries. Drop a tablespoon of pineapple blend into the molds, chase it with the coconut cream mixture, a tablespoon of strawberry mix and then finally, finish it off with a little more coconut cream. FAB. U. LUS. You could even use a big skewer after you pour everything and give it a swirl for a more tie-dye effect. <– Okay, i’m totally making these next.
Freeze ’em and eat it ALL the time. And their so easy because they require nothing but a little hand or traditional blender.
- 1 (13.5 oz can) full fat coconut milk
- 1 cup sweetened shredded coconut flakes
- 1 (14 oz can) sweetened condensed milk
- 1 cup heavy cream
- SPECIAL EQUIPMENT:
- [url href=”http://amzn.to/1gIZhQW” target=”_blank”]Popsicle Mold[/url]
- Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mold. (I used [url href=”http://amzn.to/1gIZhQW” target=”_blank”]these[/url]). Insert the sticks (if you’re mold has slots of inserting sticks). If you’re mold does not, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Continue to freeze for at least an additional 4 hours (overnight is best).
- To remove from mold, run the base of the mold under warm water.