Creamy Coconut Popsicles
Yummy creamy coconut popsicle for an easy summer treat
Servings: 10 popsicles
Calories: 158kcal
Equipment
- Vitamix Blender
- Silicone popsicle mold
- Quarter sheet baking pan
- Wooden or reusable plastic popsicle sticks
- Plastic popsicle bags (optional)
Ingredients
- 26 oz Coconut Cream or Coconut Milk
- 1 TB Agave or Maple Syrup Sub banana for sugar free option
- 1 tsp Pure Vanilla
- 1/4 cup Toasted coconut flakes optional
- 1 cup Dark Chocolate, melted optional
Instructions
- Mix coconut milk or cream in blender with vanilla and sweeten to taste.
- Add in the optional toasted coconut if desired but omit if texture is an issue with your family. My children prefer their popsicles smooth.
- Place popsicle mold on quarter sheet baking tray to prevent spills while transporting to the freezer.
- Pour 2.6 oz of liquid into each of the molds. Popsicle mold sizes may vary, please do not overfill. Leave ½" of space at the top for expansion.
- Place lid to cover mold and insert popsicle sticks leaving 1½" exposed for a handle.
- Let freeze for at least 2 hours. Overnight is ideal if you can plan ahead.
- To remove from mold, run warm water over the bottom and popsicles should release easily. Serve immediately.
- For a more decadent dessert treat - dip frozen popsicle into melted dark chocolate (or drizzle with chocolate) and roll in toasted coconut flakes.
- Store in gallon sized freezer bags or package in plastic serving bags for easy transportation.
Notes
Coconut Cream will yield a smoother and creamier treat but has more fat and calories. Coconut milk is less dense but still has a great flavor.
Calories calculated using coconut cream but do not include the optional dark chocolate and toasted coconut flake topping.