Coconut Cream Popsicles
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The Easiest, Creamiest Coconut Popsicles You’ll Ever Make
There’s a certain kind of heat in summer that feels like it settles deep in your bones. On those days, all I crave is something genuinely cold and refreshing, but not the sugary, artificial kind that leaves you feeling thirstier than before.
I remember trying for years to perfect a creamy, dairy-free popsicle. My first few attempts were basically sweet, icy rocks. It wasn’t until I stopped overthinking it that I landed on this ridiculously simple, 4-ingredient recipe.
This isn’t just a recipe; it’s your secret weapon against the summer heat. It’s the taste of a tropical vacation, ready in your freezer whenever you need a little escape. Pure, creamy, coconut bliss is just a few steps away.
What You’ll Need
The beauty of this recipe is its simplicity. You don’t need a long, complicated list of ingredients to achieve something spectacular.
- Full-Fat Canned Coconut Milk: This is non-negotiable for creaminess. Use two 13.5-ounce cans. The kind you find in the international aisle, not the refrigerated carton.
- Maple Syrup: About 1/2 cup, but you can adjust this to your personal taste. Agave nectar also works beautifully.
- Vanilla Extract: A good quality vanilla extract makes all the difference. One teaspoon is perfect.
- Pinch of Salt: Just a tiny pinch. It won’t make the popsicles salty; it just makes the coconut flavor pop.
Pro Tips
I’ve made my share of mistakes so you don’t have to. Here are a few hard-won tips to guarantee your popsicles come out perfectly creamy and delicious every single time.
- Chill Your Can: Don’t shake the can of coconut milk before opening. A chilled can allows the thick cream to rise to the top. We want all that fatty goodness for an ultra-creamy texture.
- Taste Before You Freeze: Flavors, especially sweetness, become duller when frozen. Your mixture should taste slightly sweeter than you want the final popsicle to be. Dip a spoon in and taste it before you pour it into the molds.
- Blend for a Silky Smooth Texture: While you can just whisk the ingredients together, tossing them in a blender for 30 seconds emulsifies the fat and liquid. This prevents any iciness and creates a velvety, store-bought quality.
- Add Toasted Coconut: For a little textural surprise, toast some shredded coconut in a dry pan until it’s fragrant and golden. Let it cool completely before stirring it into your base mixture. It adds a delightful chew and a deeper coconut flavor.
Tools Required
You don’t need any fancy gadgets for this one. Your kitchen is likely already equipped.
- Popsicle Mold
- Popsicle Sticks
- Mixing Bowl
- Whisk (or Blender)
- Measuring Cups and Spoons
Substitutions and Variations
This simple recipe is a fantastic canvas for your creativity. Here are some ideas to get you started.
Flavor Twists:
- Lime Coconut: Add the zest of one lime to the mixture for a bright, zesty kick that cuts through the richness of the coconut.
- Chocolate Coconut: Whisk in 3 tablespoons of unsweetened cocoa powder for a rich, Mounds-bar-inspired treat.
- Mango Lassi Pops: Blend in 1/2 cup of fresh or frozen mango chunks for a sweet and tangy tropical fusion. Pineapple and raspberry also work great.
- Matcha Coconut: Sift in 1 tablespoon of ceremonial-grade matcha powder for an earthy, vibrant green popsicle.
Fun Add-ins:
If you’re adding anything solid, drop a little into the molds, pour in the liquid, then sprinkle more on top. This helps distribute them evenly.
- Mini chocolate chips
- Toasted almonds or pistachios, chopped finely
- Shredded, toasted coconut
The Chocolate Shell
Want to take these to the next level? A magic chocolate shell is the answer. It’s incredibly easy.
Melt 1 cup of dark chocolate chips with 2 tablespoons of coconut oil in the microwave in 30-second bursts. Let the mixture cool slightly. Dip your frozen popsicles into the chocolate and hold for a few seconds. The shell will harden almost instantly. You can then sprinkle on some sea salt or chopped nuts before it fully sets.
Make Ahead Tips
Life gets busy, I get it. The great news is that you can prep this recipe in stages.
The coconut base mixture can be blended and stored in an airtight container in the refrigerator for up to 2 days. When you’re ready, just give it a quick stir and pour it into your popsicle molds to freeze.
How to Make Coconut Cream Popsicles
Ready for the easiest dessert you’ll make all summer? Let’s do it.
Step 1: Open your cans of full-fat coconut milk and scoop the thick cream and the watery liquid into a medium-sized mixing bowl or a blender.
Step 2: Add the maple syrup, vanilla extract, and a small pinch of salt to the bowl.
Step 3: Whisk vigorously until the mixture is completely smooth and no lumps remain. For the best results, blend on high for about 30-45 seconds until it’s silky and slightly frothy.
Step 4: Carefully pour the mixture into your popsicle molds, leaving a little bit of room at the top for expansion as they freeze.
Step 5: If your mold has a lid, secure it. If not, let the popsicles freeze for about 60-90 minutes, or until they are slushy enough to hold a stick upright. Then, insert your popsicle sticks.
Step 6: Freeze for at least 6 hours, or preferably overnight, until completely solid.
Step 7: To release the popsicles, run the outside of the mold under warm (not hot) water for about 15-20 seconds. Gently pull on the stick to remove. Don’t force it!
Nutrition, Pairings, and More
These popsicles aren’t just delicious; they are also quite versatile. Here’s a quick look at how they fit into different lifestyles and meals.
| Diet | Ingredient Swap |
|---|---|
| Keto / Low-Carb | Use a powdered monk fruit/erythritol blend instead of maple syrup. |
| Paleo | This recipe is naturally Paleo-friendly as is! |
| Vegan | This recipe is naturally Vegan as is! (If using substitutions, avoid honey). |
Nutritional Estimate: Keep in mind this is a rough estimate. Per popsicle, you’re looking at around 150-200 calories, depending on the size of your molds and how much sweetener you use. They are rich in healthy fats from the coconut, which makes them surprisingly satisfying.
Meal Pairing Suggestions: These creamy popsicles are the perfect dessert to cool your palate after a spicy meal. Think Thai green curry, spicy grilled chicken, or blackened fish tacos. They are also a fantastic, simple treat for a backyard BBQ.
| Task | Time |
|---|---|
| Active Prep Time | 5-10 Minutes |
| Freezing Time | 6+ Hours |
Leftovers and Storage
If you somehow have leftovers, storing them correctly is key to keeping them fresh.
Once the popsicles are fully frozen and removed from the mold, wrap each one individually in parchment paper or wax paper. This prevents them from sticking together and helps stop freezer burn. Place the wrapped pops in a freezer-safe bag or airtight container. They’ll stay perfect for up to a month.
Frequently Asked Questions
Here are answers to some common questions that might come up.
Q1. Why are my popsicles icy and not creamy?
Ans: This is almost always due to using the wrong kind of coconut milk. You must use full-fat coconut milk from a can. Light coconut milk or refrigerated coconut beverage has too much water and not enough fat, which creates large ice crystals.
Q2. How do I get my popsicles out of the mold without breaking them?
Ans: The trick is warm water. Just run the outside of the plastic mold under warm water for 15-20 seconds. This melts the very outer layer of the popsicle, allowing it to slide out easily when you gently pull the stick.
Q3. Can I use cream of coconut instead?
Ans: Cream of coconut (like Coco López) is very different. It’s much sweeter and has a different consistency. If you use it, you will need to omit the maple syrup entirely, and the texture may be slightly different.
Q4. My coconut mixture looked separated before I froze it. Is that okay?
Ans: Sometimes the coconut fat and water can separate. While whisking helps, the best way to prevent this is to use a blender. A quick blitz will emulsify the mixture, ensuring a perfectly uniform and creamy texture in your final popsicle.
Wrapping Up
And that’s really all there is to it. Four simple ingredients and a little bit of patience are all that stand between you and a freezer full of creamy, dreamy coconut popsicles. They are a pure taste of summer, free from all the weird stuff in store-bought treats.
I truly hope you give these a try on the next hot day. There’s something so satisfying about making such a simple, perfect treat from scratch.
If you make them, I’d love to hear about it! Did you try any variations? Leave a comment below and let me know how they turned out or if you have any questions. Happy cooking!
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