Description
Delightfully creamy and refreshing, these Coconut Popsicles are the perfect summer treat, combining rich coconut flavors with sweet creaminess.
Ingredients
Scale
- 1½ cups canned coconut milk
- ¾ cup whole milk
- ¾ cup heavy cream
- ¼ cup plus 1 tablespoon sweetened condensed milk
- ¼ cup plus 1 tablespoon light corn syrup
- 2½ tablespoons sweetened coconut flakes
- Optional: Vanilla extract and fruit purees for added flavor
Instructions
- Mix the base: In a large mixing bowl, combine the coconut milk, whole milk, heavy cream, sweetened condensed milk, and light corn syrup. Whisk together until well blended.
- Incorporate the coconut flakes: Stir in 2 tablespoons of sweetened coconut flakes, setting aside the remaining flakes.
- Fill the molds: Pour the creamy mixture into popsicle molds, leaving about 1/8 inch of space at the top for expansion.
- Add coconut flakes: Sprinkle the remaining coconut flakes evenly into the molds over the mixture.
- Freeze: Cover the molds and place them in the freezer. For small cups, freeze the mixture until it begins to set, about 45 minutes, then insert wooden sticks and return them to freeze.
- Long freeze: Allow to freeze for at least 8 hours until completely solid.
- Remove from molds: If stuck, dip the molds in warm water for about 10 seconds, then gently pull out.
- Enjoy or store: Serve immediately or store wrapped in wax paper in a freezer-safe container.
Notes
For a dairy-free version, substitute regular milk with nut milk and coconut cream for heavy cream. It’s important to whisk ingredients thoroughly for even consistency.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 popsicle
- Calories: 160
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: coconut popsicles, paletas de coco, summer treats, frozen desserts