Homemade Coconut Creamy Popsicles are made with fresh shaved coconut, coconut milk and vanilla paste for a flavor burst!
Keyword Coconut, Popsicles, vanilla
Servings 8-12 popsicles (depending of size of your ice pop forms)
3cupsSilk Coconut Milk
1 1/2cupsCoconut flakes
1tspVanilla pasteor 1 vanilla bean
2Tbspsugarmore if desired
Prepare coconut flakes: open the coconut. Bake the two halves (still in the shell) at 400 for about 20 minutes. The meat of the coconut will start peeling off of the shell. Pry all the meat from the shell and peel off the outer, brown skin with a potato peeler. Shred coconut on a large grater. Set the desired amount aside in a mixing bowl. You can freeze the remaining coconut.
In a small sauce pot, combine coconut milk, sugar and vanilla. Heat it up but don't boil.
Pour hot coconut milk mixture in a bowl with coconut flakes. Mix well and let it stand to cool completely.
Once it's cooled, divide the mixture among the popsicle molds and try to get even amount of coconut shavings and milk.
Cover each mold with saran wrap and poke popsicle stick through. Freeze for at least 4 hours.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.