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.
- Total:
- Serves: 8 persons
Ingredients
- 1 ¾cup heavy cream
- ¾cup coconut milk
- ¾cup cream of coconut
- ⅓cup finely shredded unsweetened coconut
- Pinch of kosher salt
Instructions
Step 1
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.Step 2
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.