Coconut Popsicles Recipes
CREAMY COCONUT POPSICLES
Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 10m
Yield About 8 popsicles
Number Of Ingredients 5
Steps:
- Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 22 grams, Sodium 49 milligrams, Sugar 16 grams
COCONUT POPSICLES
Steps:
- Pour the rum or pineapple juice into a tall and narrow glass. Remove the popsicles from their wrappers and, 1 at a time, submerge them, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the popsicle with some sugar and arrange the popsicles on a plate and serve immediately.
- Pour the rum or pineapple juice into a tall and narrow glass. Remove the popsicles from their wrappers and, 1 at a time, submerge them, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the popsicle with some sugar and arrange the popsicles on a plate and serve immediately.
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- In a small saucepan over medium heat, whisk together the coconut milk, vanilla bean and seeds, sugar, and salt. Cook, stirring occasionally, until the sugar has dissolved and the mixture just barely begins to bubble. Don’t let it boil.
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