I’ve made three batches of coconut milk popsicles in the space of ten days. And I won’t be slowing down until the weather cools down.
I’ll come right out and say that I have an on-again off-again relationship with homemade popsicles. I’ve sometimes had a hard time getting quite the right consistency. Too watery is usually the problem; resulting in pops where the flavor gets sucked out immediately and leaves you stuck with a flavorless stick of ice.
But creamy coconut milk popsicles with limited additions and few frills do their part to offer a richly satisfying icy treat without emphasizing the ice.
In my first batch of the summer, I used two cans of whole fat coconut milk, 1/4 cup of sugar, and the juice of two limes. For my second attempt, I decided to sweeten with honey instead of sugar, because why not feel a little extra virtuous while subsisting on dessert? I also added lime zest for an extra punch of citrus.
If you’re not like me and just dipping into your freezer stash when the mood strikes, you can serve your pops to guests on a chilled cookie sheet drizzled in honey for a little extra dash of fancy.
What you need:
2 cans of whole fat coconut milk
1-2 limes to taste
1/2 cup honey
What to do:
Blend everything together in an electric blender. Pour the mixture into your cold popsicle mold (we keep ours in the freezer year-round) and allow your popsicles freeze overnight. Loosen from the mold by submerging the mold halfway in room-temp water.
For the curious:
I wash and reuse wooden popsicle sticks.
We’ve had really great luck with this simple bpa-free popsicle mold.
Here’s a stainless steel popsicle mold if you’d prefer.
I used honey that we brought back from Maine, but I’m awfully tempted by this big jug.