Coconut Fig Cream Ice Pops Recipe By Tasty

COCONUT POPSICLES (PALETAS DE COCO)

Steps:

• Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mold. (I used these). Insert the sticks (if you're mold has slots of inserting sticks). If you're mold does not, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Continue to freeze for at least an additional 4 hours (overnight is best).
• To remove from mold, run the base of the mold under warm water.

VANILLA 'BOX' CAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
• Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
• Freeze for at least 2 hours or up to 8 hours.
• Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
• Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
• Enjoy!

VEGAN STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY

Steps:

• Add the strawberries, coconut milk, lemon juice, and agave nectar to a blender and blend until smooth.
• Pour the blended mixture into the ice pop mold.
• Freeze until solid, 2-3 hours.
• If desired, dip the frozen pops in yogurt, then roll the coated pops in the granola. Place the pops on a parchment paper-lined plate and freeze again for 30 minutes.
• The pops will keep in the freezer for up to 6 months in an airtight container.
• Enjoy!

TOASTED COCONUT ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and coconut milk, then whip until smooth.
• In a pan over medium heat, toast the coconut until browned, stirring constantly.
• Fold the toasted coconut into the cream mixture.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Enjoy!

3-INGREDIENT CREAMY COCONUT-LIME ICE POPS

Steps:

• Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
• Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
• Do Ahead
• Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

PINEAPPLE COCONUT POPSICLES RECIPE BY TASTY

Steps:

• Cut pineapple into thin slices.
• Add coconut shavings and pineapple to the popsicle molds.
• Fill in the gaps of air with water.
• Freeze the popsicles for at least 5 hours.
• Take the frozen popsicles out of the ice molds and enjoy!

RED, WHITE AND BLUE FROYO POPS RECIPE BY TASTY

Steps:

• Fill popsicle mold or muffin tin with a thick layer of Greek yogurt.
• Add in strawberries and blueberries. You can either layer them or mix them around to distribute the fruit throughout.
• Cover with top layer of Greek yogurt and use a spatula or a spoon to flatten the surface.
• Place popsicle sticks in the center of the molds or muffin tin and place in the freezer for 2 hours or until frozen to your liking. If using a muffin tin, you might want to let the froyo freeze before placing in popsicle sticks so that they don't fall over.
• Remove from popsicle molds or muffin tin.
• Enjoy!