Creamy sweet and swirled with shreds of coconut these coconut cream popsicles have become my warm weather fix. Whether you need a cool snack or a fun finish to a summer meal these are so quick to make and you will love the simple ingredients.
Why You’ll Love This Recipe
Made from real coconut milk for extra creamy texture
No refined sugar thanks to pure maple syrup
Easy to make ahead and store for grab and go treats
Fun for kids to help with and totally dairy free with one swap
One hot July day I made these on a whim to cool off with my niece. Now she begs to come over every weekend to help mix and decorate them.
Ingredients
Coconut milk: Gives that rich tropical flavor and creaminess. I recommend full fat and check labels for minimal ingredients
Heavy cream: Makes the pops even silkier. If you skip dairy just use more coconut milk
Maple syrup: Brings natural sweetness and blends perfectly with coconut. You can also use agave if that is your favorite
Vanilla extract: Adds warmth and roundness. Homemade or pure vanilla always gives the best taste
Sea salt: Heightens all the flavors and keeps the pops from being too sweet. Choose a flaky salt for best results
Shredded coconut: Stirs in texture and more flavor. Go for unsweetened and fresh if you can find it for best texture
Optional dark chocolate: Gives a crunchy coating. Use a good bar with at least 70 percent cocoa
Coconut oil: Thins the chocolate for smooth dipping. Try to use virgin coconut oil for flavor
Extra sea salt on the chocolate: Kick up the pop with a tiny contrast sprinkle
Extra shredded coconut for topping: Really makes them look festive and adds toasty coconut flavor
Instructions
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