Coconut Milk Popsicle Recipes
COCONUT POPSICLES
Steps:
- Allow the popsicles to freeze for 2 hours, then insert the popsicle sticks while the popsicles are slightly frozen so the sticks stay in place. If you're using a mold that comes with its own stick mold form, you can add it right away.
Nutrition Facts : Calories 284 kcal, Carbohydrate 35 g, Cholesterol 18 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 97 mg, Sugar 32 g, Fat 15 g, UnsaturatedFat 0 g
CREAMY COCONUT POPSICLES
Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 10m
Yield About 8 popsicles
Number Of Ingredients 5
Steps:
- Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 22 grams, Sodium 49 milligrams, Sugar 16 grams
BLUEBERRY COCONUT MILK POPSICLES
Provided by rachelle
Number Of Ingredients 3
Steps:
- Add blueberries, agave, and 1 cup of the coconut milk to a food processor or blender and puree until smooth
- Pour into popsicle molds, leaving an inch or so of space at the top
- Transfer remaining coconut milk to a measuring cup and slowly pour on top of the blueberry mixture
- Take a butter knife and slide into each mold and swirl a little bit
- Cover with lid, insert sticks into each, leaving about an inch or so out
- Freeze overnight
- To remove the pops, fill sink with hot water and set into water for 15 seconds, careful not to go over the top
- If the popsicles don't easily slide out, dunk the mold again for another 10 - 15 seconds
- Serve immediately or refreeze on a plate
CHOCOLATE COCONUT POPSICLES RECIPE BY TASTY
Here's what you need: coconut milk, natural unsweetened cocoa powder, honey
Provided by Joey Firoben
Categories Snacks
Yield 6 servings
Number Of Ingredients 3
Steps:
- Place the coconut milk, cocoa powder, and honey in a blender and blend until the mixture is smooth.
- Pour the coconut mixture into popsicle molds filled almost to the brim.
- Freeze the popsicles for at least 4 hours.
- Unmold the popsicles.
- Enjoy!
Nutrition Facts : Calories 176 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams
20 EASY HOMEMADE POPSICLES NOBODY CAN RESIST
These homemade popsicle recipes are healthy and delicious! From watermelon to lemonade to fudgesicles, save yourself a few bucks by skipping store-bought popsicles.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a homemade popsicle in 30 minutes or less!
Nutrition Facts :
STRAWBERRY COCONUT MILK POPSICLES
Creamy strawberry popsicles made with coconut milk and pure maple syrup
Provided by Julia
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Add all of the ingredients for the popsicles to a high-powered blender. Blend until completely smooth. Taste mixture for sweetness. Add more pure maple syrup if desired.
- Spoon the strawberry coconut mixture into ten 3-ounce popsicle molds. Use a spoon to tap down on the mixture to get out any air pockets. Place cover on mold and insert popsicle sticks into the center of each mold.
- Freeze for 3 to 4 hours, until completely frozen (note: if you use fresh strawberries, freeze for 5 to 6 hours).
- When ready to eat, run the outside of the popsicle mold under hot water for 10 to 15 seconds. Remove the cover and gently pull on the popsicle sticks. Popsicles should release easily.
Nutrition Facts : Calories 142 calories, Carbohydrate 15 grams carbohydrates, Fat 10 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, ServingSize 1 of 10, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
TROPICAL POPSICLES WITH COCONUT MILK, PINEAPPLE AND GRENADINE
You need to try these tropical popsicles with coconut milk, pineapple and grenadine. This layered popsicle recipe uses four ingredients that combine to make the most delicious coconut ice pops. These sugar free popsicles are the perfect frozen treat for the summer.
Provided by Bella
Categories Sweets
Time 3h2m
Number Of Ingredients 4
Steps:
- Start by adding a splash of grenadine to each popsicle mold.
- Carefully add 1 Tbsp. of crushed pineapple to each mold. This will help to keep the grenadine and pineapple separated in layers.
- Add 1 Tsp. of coconut flakes to the popsicles. Top with coconut milk until just about filled. Place popsicle stick cover over the top and freeze.
Nutrition Facts : Calories 115 kcal, Carbohydrate 9 g, Protein 1 g, Fat 9 g, SaturatedFat 8 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
VEGAN COCONUT POPSICLES
Cool down this summer with some delicious vegan style coconut popsicles using only 5 ingredients. They are incredibly easy, so much fun to make, perfect for the little ones and adults too.
Provided by Charla
Categories Desserts
Time 15m
Number Of Ingredients 5
Steps:
- Have the popsicle mold ready and set aside..
- In a large jug, add the coconut milk, almond milk, coconut condensed milk/cream of coconut, shredded coconut and whisk to combine.(Do a taste test to determine the sweetness and adjust if needed).
- Pour the mixture evenly between the molds, stir the mixture each time you add.
- Cover and freeze for about an hour.
- Add the popsicle sticks and continue to freeze until solid (overnight or at least 8 hours)
Nutrition Facts : Calories 231 kcal, Carbohydrate 19 g, Protein 4 g, Fat 16 g, SaturatedFat 13 g, Cholesterol 10 mg, Sodium 94 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
COCONUT POPSICLES (PALETAS DE COCO)
Creamy coconut popsicles that are so coconuty! These coconut cream popsicles are made with less than 5 ingredients and no artificial flavors! The perfect treat for a hot summer day!
Provided by Little Spice Jar
Time 5m
Number Of Ingredients 5
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.
COCONUT MILK POPSICLE
Steps:
- Choose the flavor of coconut milk from De Mi Pais of your preference.
- In a popsicle mold, pour the coconut milk into each mold.
- Freeze for 1 hour.
- When frozen, melt the De Mi País chocolate coating in a microwave for one minute.
- In a smaller container, add the topping of your choice such as grated coconut or ground peanuts.
- Remove your coconut milk popsicles from the freezer.
- Dip each popsicle through the chocolate coating and then through the topping to decorate it.
- Enjoy.
Nutrition Facts : ServingSize 6
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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.
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- Add all the ingredients to a blender or food processor and process until smooth. Then gently pour the mixture into popsicle molds or plastic cups. Freeze for 6 hours or overnight.
- When ready to enjoy, run the outside of the popsicle mold under lukewarm water for a few seconds and gently remove from its mold.
COCONUT LIME POPSICLES - (CREAMY AND ZESTY!) - VEGAN HUGGS
From veganhuggs.com
- Place all the ingredients in a blender and blend for 10 seconds until smooth (don't blend too long). If you want larger flecks of zest in the popsicles, add it after blending the mixture and pulse 1-2 times. You can also whisk the mixture instead of blending. Try to use something with a pour spout to easily transfer to molds.
- Pour the mixture into a 6-Piece Popsicle Mold, leaving about 1/4" of room on top. Place stick in the mixture and place in freezer for 4-6 hours.
LOW-CARB COCONUT POPSICLE RECIPE - SIMPLY SO HEALTHY
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- In a 1 1/2-2 quart saucepan, whisk together the coconut milk, coconut flakes, granulated stevia/erythritol blend, and eggs. Heat mixture over low heat, stirring frequently until it just comes to a simmer. Remove from heat.
- Place chopped dark chocolate and coconut oil in a small, heavy saucepan. Place over low heat, stirring constantly, until just melted. Allow to cool for 5 minutes.
PINEAPPLE POPSICLE, PINEAPPLE COCONUT MILK ICEPOPS - GOSPICY
From gospicy.net
- Cut the pineapple and remove the flesh from it. Remove the center core of pineapple and discard it as this it is very hard. Roughly chop the pineapple pieces. Keep it aside. Extract coconut milk and keep it ready or use canned coconut milk. In a blender add coconut milk, pineapple chunks and condensed milk.
- Blend everything till it well combined and become a smooth mixture. Do not blend too much. Transfer this mixture to a cup or tumbler for pouring this easily to the molds. Take your popsicle molds.
- Now, pour this blended mixture to the molds. Just fill them till the level of fill line in popsicle mold.
KETO COCONUT LIME POPSICLES RECIPE - KETOFOCUS
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- Pour mixture into popsicle molds. Insert popsicle sticks and freezer overnight or until hardened.
HEALTHY COCONUT POPSICLES RECIPE - NATURALLY MADE MOM
From naturallymademom.com
- Open the can of coconut milk and pour into a glass measuring cup with a spout. (for easy pouring later)
- Add cinnamon and honey (maple syrup for vegan recipe) to the coconut milk and whip vigorously with a fork until well combined.
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- You need 2 large ripe mangoes. Chop and add them to blender. You can add 1-2 small mango pieces in each popsicle mold to add some texture to the popsicle.
4-INGREDIENT STRAWBERRY COCONUT MILK POPSICLES {VEGAN ...
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- Divide the mixture amongst 10 popsicle molds, add sticks to each one, and freeze for at least 6 hours.
- When ready to serve, follow the instructions on how to remove the popsicles out of the molds in the blog post above and serve immediately.
KETO COCONUT POPSICLES 1G NET CARBS! - SWEETASHONEY - SAH
From sweetashoney.co
- Prepare an 8-cavity Ice pop mold mine are 1/3 cup (80ml) capacity each, and each popsicle mold can be removed individually for an easier single-serve snack. If your pop mold has 10 cavities, see the recipe notes to adjust recipe volume.
- Add all the ingredients, at room temperature, into a high-speed blender and blend on high speed for 45 seconds.
CREAMY COCONUT AND MIXED BERRY POPSICLES - FORK KNIFE SWOON
From forkknifeswoon.com
- Whisk together the coconut milk, vanilla and 2 Tbsp of the honey, until smooth and creamy. Set aside.
- Blend together the berries and remaining honey, until smooth and combined. Add more honey, to taste, as necessary.
- For a creamy pop: Stir together the coconut milk and berry puree, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks, and continue freezing for 4 hours, or until firm.
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From whiteonricecouple.com
- If using fresh cherries, pit and de-stem the cherries (if using frozen, combine all of the cherry filling ingredients in a blender and proceed to Step 2). Combine all of the cherry filling ingredients in a saucepan over medium heat and bring to a simmer. Cook until the cherries are soft, 10-15 minutes. Set aside and chill until fully cooled.
- Puree the cherry filling in a blender. Strain out any remaining cherry chunks using a wire mesh strainer and set the cherry juice aside for filling the pops.
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