Coconut Popsicle – #CookoutWeek

What  better   way end a cookout  in  summer  than  with a   sweet  ice pop ?  What if  it is  simple  and  good   for  you as well !!  Well  I am not  kidding – these  coconut Popsicles  comes  pretty close  and  they are  very easy to make.

So  #CookoutWeek 2017 is  coming  to an  end  and  this is going to be my final post in the  series. You bet  it is  a sweet one.  All this  recipe   take aare 4  ingredients –   coconut milk ,  shredded  coconut , sugar  and a  dash of  vanilla.

We consume a lot of  homemade  ice cream,  frozen  yogurt  and  popsicles  through  out  the  year –  winter included .  Years  back I had  bought  an  ice cream  maker , one of  the best  decisions  in  my  life . You see it still helps  me  maintain the “Mom Rules”  status !

Frozen  treats  are  especially   welcome  as  the summer  sun makes  itself  felt.  I like to add  a  few  non  diary alternatives  to the  regular ice creams.   After finding  coconut  milk  in the  diary  aisle , let  me  say,   things  haven’t been the  same. This Coconut Popsicle  has  become  a  favorite  to  make .  The  pure  coconut  flavors in this popsicle  instantly  transports  one  to the  tropics.

I use  coconut  milk and  shredded  coconut in this  recipe.  Tender  coconut  bits   would  have  been  my first  preference , but  sadly   it is  hard  to  come  by.  The  shredded  coconut  adds  an  interesting  textural  contrast. I like  to  keep the popsicle  itself  to be lightly sweet,  and  let  the sweetened  coconut  shine through.

Mix  everything,  freeze  for an hour ,  shake  it  up and  into the  mold  it  goes. 3 to 4  hours  in the  freezer   and  there it is  ready to  be  enjoyed.  Wondering  why I use two step freezing ?  Often times  the  coconut  milk  tends  to separate  as  there are  no additives  in this  recipe.   The  semi freezing  gives  better even  texture.

Coconut Popsicle

By Syama

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 4 hours hrs

Ingredients

  

• Unsweetened Coconut Milk - 3 C
• Sugar - 1/3 C
• Vanilla Extract- 1/2 Tsp
• Sweetened Shredded Coconut - 1/3 C

Instructions

 

• Warm 1 C of the coconut milk and add the sugar. Stir to dissolve fully.
• Mix in the remaining milk , and vanilla. If you have an ice cream maker skip to ice cream maker directions otherwise follow these.
• Pour the mix into a shallow pan ( 8X8 cake pan )and freeze for an hour .
• Remove from the freezer and transfer to a blender. Pulse a couple times to break up the large ice crystals. Alternately use a fork to scrape the ice and mix the scrapings together with the shredded coconut. Scoop into the Popsicle molds. Freeze for 3 to 4 hours.

Ice Cream Maker Method

• Pour the mix into your ice cream maker and turn on . In about 5 minutes the ice crystals starts to form . Add the shredded coconut and process for another 2 to 3 minutes to mix in fully. Pour into Popsicle molds and freeze for 3 to 4 hours .

Notes

• Use organic unsweetened drinking coconut milk in this recipe.
• For a sweeter version increase sugar up to 3/4 C

Important: Nutrition Values are estimates. Actuals vary based on ingredients and serving size.

Tried this recipe?Mention @Oventales or tag #Oventales on Instagram

We  at the tail end of #CookoutWeek.  Dont forget to enter for the giveaway !!  Click on the graphic  and follow the instructions in the post !!   
And  don’t  forget  to  check out  these  recipes  from the  other wonderful  bloggers as well ! Have fun cooking !!!