Berry Coconut Milk Ice Pops Recipes
SUMMER BERRY-COCONUT MILK ICE POPS
The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.
Provided by Kimberley Hasselbrink
Categories Dessert Kid-Friendly Frozen Dessert Blackberry Blueberry Strawberry Coconut Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10
Number Of Ingredients 8
Steps:
- Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.
COCONUT BERRY FIRECRACKER ICE POPS
Only 5 ingredients go into these creamy homemade dairy-free popsicles made with coconut milk, strawberries, and blueberries.
Provided by Kare for Kitchen Treaty
Time 4h10m
Number Of Ingredients 5
Steps:
- In a small bowl, combine coconut milk, 2 tablespoons honey, and vanilla extract. Set aside.
- Add strawberries and 2 teaspoons honey to the pitcher of a blender or to a food processor. Puree. Transfer poureed strawberries to a bowl and rinse out the blender.
- Add blueberries and 2 teaspoons honey to the blender or food processor and puree.
- Alternating in 3-5 layers, pour coconut mix, pureed strawberries, and pureed blueberries into 3-ounce ice pop molds (these are my favorite). Use a skewer or chopstick to blend and swirl layers slightly.
- Add popsicle sticks and freeze for at least 4 hours, until solid.
- To remove popsicles from molds, submerge just the mold in a bowl of room temperature water for a few seconds until popsicles easily slide out. Serve immediately.
COCONUT MILK STRAWBERRY-BANANA POPS
These four-ingredient freezer pops are a delicious way to use up a pint of fresh strawberries. You'll love the hint of tropical flavor, thanks to the coconut milk. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place coconut milk, 1-1/2 cups strawberries, banana and syrup in a blender; cover and process until smooth. Divide remaining strawberries among 12 molds or paper cups. Pour pureed mixture into molds or cups, filling 3/4 full. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm, at least 4 hours.
Nutrition Facts : Calories 51 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
BERRY WHITE ICE POPS
Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. -Sharon Guinta, Stamford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 pops.
Number Of Ingredients 6
Steps:
- In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 51 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
COCONUT ICE POPS
This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h
Yield 10
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
- Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 30 mg
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- In a small saucepan over medium heat, whisk together the coconut milk, vanilla bean and seeds, sugar, and salt. Cook, stirring occasionally, until the sugar has dissolved and the mixture just barely begins to bubble. Don’t let it boil.
- Remove the vanilla pod and discard. Whisk the coconut milk mixture to recombine and dump it into a large measuring cup for easy pouring.
- Divvy the coconut milk mixture evenly among 6 popsicle molds (or substitute coffee mugs or paper cups). Freeze until firm, at least 2 hours or up to overnight (or, if using mugs or cups, insert a wooden stick after about 45 minutes or so).
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