Desserts

Coconut Popsicles

Flavorful
Description

If you want to add solid coconut to the popsicles, stick with shredded coconut. These shreds are much thinner and smaller than flakes and will mix easily with the milk and cream. Smaller flakes might be appropriate if you’re garnishing the pops with coconut after coating them with chocolate. Learn more about the differences between flaked and shredded coconut.

Ingredients
  • 1 can (13-1/2 ounces) coconut milk
  • 1 can (13-1/2 ounces) unsweetened coconut cream
  • 1/3 cup maple syrup
  • 1 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract
  • 10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks
Directions
  1. In a large bowl, whisk coconut milk, coconut cream, maple syrup and extracts until combined.
  2. Pour into molds or paper cups; top molds with holders. If using cups, top with foil and insert pop sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 5 minutes before unmolding.

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