Ever since Sadie linked to this post on coconut popsicles last week, I’ve been on a kick.
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.
7 Comments
Great post & idea! I've been making pops all summer long and will definitely give this a go! Sometimes I add bits of fresh berries into the mix, to give them added texture and flavor.
Sounds delicious! How many popsicles does this recipe make, using your size molds?
This makes 10 with a little extra that I poured into an ice cube tray (made about 5 ice cubes!)
Thanks! In the freezer as I type this.
PS we used the extra to make chia seed pudding
I have a Zoku so I get instant (7 minute…) gratification! These look good. š We go through honey like water around here, especially since I stopped using white sugar, so I buy it in bulk at the co-op in Albany. You should check and see if you can do the same at the Park Slope co-op or the co-op in Flatbush (it was on Cortelyou when I lived there, not sure if it's still there..)
I love your styling on these! They look delicious. I definitely prefer creamy popsicles. My favorites to make are fudgesicles – with avocado chocolate pudding or blended chia pudding. My 1 and 3 year olds adore them! It's such a great way to get extra fats into my kids that they don't otherwise eat. I haven't found the perfect (affordable – I'd love the stainless one) mold, so I just put sticks in my silicone ice cube molds. It's a funny shape but they work. I've made them shockingly few times for how hot it is – we may have to fix that tonight!
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