My popsicle game is strong, but I’ve had help. Fany Gerson’s book is amazing. I’ve been getting rave reviews from her recipes and the popsicles don’t seem to last long around this house. This most recent recipe for “quick coconut ice pops” took minimal effort. It did present some challenges and some lessons were learned, but overall it was a pretty straightforward to make and this popsicle was far creamier than the previous paleta recipe.
All you need is a can of coconut milk, a can of sweetened condensed milk, 2/3 cup of half and half (again, I used 5% cream), 1/4 tsp of salt, 1/4 tsp of vanilla extract and 3/4 cup of unsweetened shredded coconut – lightly toasted.
Toast your coconut either in the oven or in a pan on the stove. I prefer the stove for efficiency. It can burn quickly, but as long as you’re watching your pan it should be fine. Make sure you’re moving the coconut around often though to prevent burning. Combine all your wet ingredients in a blender and blend until it’s nice and smooth. Add your toasted coconut to your wet ingredients. I suggest letting the coconut sit in the wet ingredients for a little while. This suggestion wasn’t included in the recipe, but I found that my coconut didn’t equally incorporate into the ingredients and was either at the top or bottom of the popsicle. Anyway, after a half hour or so, pour your mix into your popsicle forms and let freeze for about 5 hours before taking them out.
They’re no way near as pretty as the key lime but they were a huge hit.
Hassle level: 3 of 10. Only because they’re a little fussier than the key lime ice pops.