Homemade Creamy Coconut Popsicles

Homemade popsicles feel like a novel treat, but with the right tools, they can be easy and everyday.

Recipe creator Tami Steggell shared the process for making creamy coconut popsicles.

Coconut Popsicles

INGREDIENTS

• 1 - 13.5 oz can full fat coconut milk (400ml)
• 1 cup sweetened shredded coconut flakes (65g/2.3oz)
• 1 - 14 oz can sweetened condensed milk (397ml)
• 1 cup heavy cream 40% fat (220ml)

METHOD

1. Add the coconut milk, shredded coconut, sweetened condensed milk, and heavy cream to a blender. Blend until smooth and fully combined.

1. Pour the mixture evenly into popsicle molds, leaving about ½ inch (1.3 cm) of headspace to allow for expansion as the popsicles freeze.

1. If your popsicle mold has a lid with stick slots, insert the sticks before freezing. If using molds without a lid, freeze for about 2 hours, or until the mixture is partially set, then insert wooden sticks into the center of each pop. Continue freezing for at least 6 hours, preferably overnight.

1. To unmold the popsicles, run the outside of the molds under warm water for about 30 to 60 seconds. Gently pull on the sticks until the popsicles release.

Recipe Variation

Make Piña Colada Popsicles: Fold ½ to ¾ cup (75 to 110 g) finely chopped fresh pineapple into the blended coconut mixture before filling the molds. The pineapple adds bursts of juicy sweetness while keeping the creamy coconut base intact. This variation yields about 16 popsicles.

Find more recipes from Tami on Instagram, @bitemeindustries.