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
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 CREAM POPS
Yummy, creamy ice pops!
Provided by Michelle Sabala Hagerott
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 4h5m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk together the evaporated milk, coconut milk, confectioners' sugar, coconut extract, and ground cinnamon. Pour into freezer pop molds, and freeze until solid.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 11 g, Cholesterol 1.4 mg, Fat 3.5 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 2.1 g, Sodium 44.5 mg, Sugar 10.1 g
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
A refreshing tropical treat. I like to unmold the popsicles, wrap them in wax paper, and store in a freezer bag so I can use my molds to make other flavors without having to consume the entire batch. Taken from dailycandy for ZWT9.
Provided by Random Rachel
Categories Frozen Desserts
Time 5m
Yield 6-8 popsicles, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
- Stir in the shredded coconut.
- Divide the mixture among the molds, and freeze until solid, about 6 hours. To use cups, freeze until pops begin to set (about 2 hours) then insert sticks and freeze until solid.
Nutrition Facts : Calories 547.1, Fat 26.2, SaturatedFat 21.6, Cholesterol 32.5, Sodium 219, Carbohydrate 73.8, Fiber 1.9, Sugar 69.9, Protein 7.5
COCONUT POPSICLES (FILIPINO ICE BUKO RECIPE)
Tropical and refreshing, coconut popsicles (Filipino ice buko recipe) are a fantastic way to stay cool on a sizzling summer day.
Provided by Jolina
Categories Dessert
Time 8h15m
Number Of Ingredients 4
Steps:
- Stir 2 cups coconut water, 1/3 cup condensed milk and 3/4 cup heavy cream in a medium-sized bowl until well combined. Divide and transfer evenly into your popsicle molds.
- Put 1/2 teaspoon shredded coconut into each mold and freeze overnight or until frozen solid.
Nutrition Facts : Calories 116 kcal, Carbohydrate 9 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 77 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
CREAMY BANANA COCONUT POPSICLES {RECIPE}
Steps:
- 1) Mix the coconut milk, bananas, honey and vanilla extract in a food processor or blender until smooth. 2) Divide the mixture among the popsicle molds. 3) Freeze for at least 5 hours or until completely frozen. 4) Enjoy! Tip: To easily remove the popsicles from molds, dip them in warm water for 20 seconds.
More about "creamy coconut popsicles recipes"
CREAMY COCONUT POPSICLES WITH CRUNCHY TOASTED COCONUT …
From sugarfreesprinkles.com
5/5 (2)
Total Time 6 hrs 35 mins
Category Ice Cream & Freezer Treats
Calories 354 per serving
- Add 1 Tbsp of unflavoured gelatine to a small bowl and cover with 1/4 cup of boiling water. Give the mixture a quick stir and set aside.
- Add coconut milk, almond milk, erythritol, vanilla and salt to a small sauce pan and heat until the coconut fat melts and the mixture is warm to the touch. No need to boil.
- Give the gelatine mixture another stir to make sure it is completely melted and add it to the sauce pan.
COCONUT POPSICLES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)
Category Dessert
Cuisine American
Total Time 2 hrs
- 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.
- Divvy the coconut milk mixture evenly among 6 popsicle molds (or substitute coffee mugs or paper cups). Freeze until firm, at least 2 hours or up to overnight (or, if using mugs or cups, insert a wooden stick after about 45 minutes or so).
HOMEMADE CREAMY COCONUT POPSICLES RECIPE - NO SUGAR …
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CREAMY COCONUT AND BLOOD ORANGE POPSICLES - FORK KNIFE SWOON
From forkknifeswoon.com
4.8/5 (6)
Total Time 20 mins
Estimated Reading Time 3 mins
- Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup until smooth and creamy. Set aside.
- In a separate mixing bowl, stir together the blood orange juice and the remaining agave, until combined. Add more agave, to taste, as necessary.
- For a creamy pop: Stir together the coconut milk and blood orange juice, 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.
- For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
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From sweetashoney.co
4.9/5 (296)
Calories 259 per serving
Category Dessert, Snack
- 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.
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Reviews 4
Estimated Reading Time 2 mins
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From willcookforsmiles.com
4.2/5 (4)
Category Dessert
Cuisine American
Estimated Reading Time 4 mins
- 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.
- 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.
CREAMY COCONUT AND MIXED BERRY POPSICLES - FORK KNIFE SWOON
From forkknifeswoon.com
4.8/5 (4)
Category Desserts
Cuisine American
Total Time 15 mins
- 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.
- For a layered pop: Divide the coconut milk equally between the popsicle molds. Place in the freezer for 10 minutes, or so, then top with the berry puree. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
RECIPE: HOMEMADE COCONUT CREAM POPSICLES
From dontwastethecrumbs.com
5/5 (4)
Category Desserts
Cuisine American
Total Time 4 hrs 5 mins
- With frozen pops still in the freezer, prepare the chocolate “shell” coating by melting chocolate and coconut oil in a small sauce pot over low heat, stirring constantly until just melted (or in the microwave for 15 second intervals, stirring between each).
COCONUT CREAM POPSICLES RECIPE - RECIPES.NET
From recipes.net
Cuisine American
Category Popsicle
Servings 10
Total Time 8 hrs 10 mins
LIME IN THE COCONUT POPSICLES (PALEO OR VEGAN) • ONE ...
From onelovelylife.com
5/5 (5)
Calories 145 per serving
Category Dessert
- Combine all ingredients in a blender and process until completely smooth. This won’t seem to take long, but the longer you process, the finer the zest will become and the less likely you’ll be to end up with all the zest sinking to the bottom of the popsicle mold.
- Taste and add additional honey or lime as desired. (Note that the flavor will develop as they freeze.)
COCONUT LIME POPSICLES - (CREAMY AND ZESTY!) - VEGAN HUGGS
From veganhuggs.com
5/5 (2)
Total Time 10 mins
Category Dessert
Calories 181 per serving
- 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.
CREAMY AVOCADO COCONUT POPSICLES - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
Reviews 2
Estimated Reading Time 4 mins
Category Dessert
- In a medium saucepan, off heat, mix together sugar, salt and cornstarch. Gradually whisk in coconutmilk, mixing until ingredients are dissolved. Whisk in egg yolks.
- Cook over medium heat, whisking constantly until you see it barely begin to bubble. Reduce heat to low and continue to whisk and cook for 1 minute, until thickened a little. Remove from heat. Stir in vanilla.
- In a food processor or blender, puree the avocado and lime juice together. Pour the coconut mixture into processor or blender and puree until completely combined and smooth. Taste and add sweetener if needed.
- Divide mixture among popsicle molds. Chill in refrigerator for one hour and then insert the popsicle sticks, then place in freezer for at least 4 hours, until frozen solid.
HEALTHY COCONUT POPSICLES RECIPE (LOW-CARB, PALEO, DAIRY ...
From livinghealthywithchocolate.com
Ratings 5
Calories 63 per serving
Category Dessert
- Gently bring the coconut milk to a boil over medium heat. Pour the boiling milk into the bowl with the gelatin and whisk until the gelatin dissolves. Then whisk in the honey, vanilla and salt.
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