Coconut Cherry And Vanilla Bean Ice Pops Recipes

COCONUT ICE POPS

Coconut Ice Pops image

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

Ingredients

1 can (13.66 oz) coconut milk (not cream of coconut)
1 cup half-and-half
1/2 cup sugar
1/2 teaspoon coconut extract
2/3 cup flaked sweetened coconut
10 frozen ice-pop molds or paper cups (3-oz size)
10 craft sticks (flat wooden sticks with round ends)

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

COCONUT BERRY FIRECRACKER ICE POPS

Coconut Berry Firecracker Ice Pops image

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

Ingredients

1 cup full-fat coconut milk
2 tablespoons + 4 teaspoons honey (divided (can use pure maple syrup or agave syrup to make vegan))
1/4 teaspoon pure vanilla extract
1 1/2 cups about 8 ounces fresh strawberries, hulled
1 cup about 6 ounces fresh blueberries

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.

CHERRY-COCONUT ICE POPS

Cherry-Coconut Ice Pops image

These cherry-coconut ice pops will cool you off in the hottest summer weather. They're an easy grab-and-go breakfast or a cool treat for any time of day. Yogurt is mixed with coconut milk and a little sugar to create a creamy base. The coconut milk complements the cherries, which are cooked down and mashed. Alternating the creamy yogurt with the cherries creates a vibrantly colored and flavored ice pop.

Provided by Vallery Lomas

Categories dessert

Time 6h20m

Yield 10 ice pops

Number Of Ingredients 4

Ingredients

1 1/2 cups full-fat vanilla yogurt
3/4 cup full-fat coconut milk
4 tablespoons sugar
1 1/2 cups fresh or frozen sweet cherries, thawed if frozen or pitted if fresh

Steps:

Whisk the yogurt with the coconut milk and 2 tablespoons of the sugar in a medium bowl until the homogeneous and smooth. Set aside.
Combine the cherries with the remaining 2 tablespoons sugar in a small saucepan. Cook over medium heat until the cherries start to break down, 8 to 10 minutes. Stir and continue cooking until the mixture reaches a jam-like consistency. Use a wooden spoon or potato masher to mash the cherries and continue cooking until the cherries have thickened, 3 to 4 minutes. Remove from the heat.
Place a tablespoon of the yogurt mixture in each cavity of a ten (3- to 4-ounce) cavity ice pop mold. Add a tablespoon of the cherries to each. Top each with another tablespoon of the yogurt. Continue alternating until the cavities are nearly full. Cover the mold and insert the ice pop sticks. Freeze until frozen, at least 6 hours.
Run the mold under water to loosen the ice pops. Remove the ice pops and enjoy immediately or freeze them in an airtight container with parchment paper separating each row of pops (see Cook's Note).

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