Sunday, September 6, 2015

Creamy Coconut Popsicles

Two ingredients are all you need to make these creamy coconut popsicles: Sweetened condensed milk and coconut cream. Well, and freezing time! So easy and delicious!

This week my Sunday Supper group is anticipating Labor Day in the United States by sharing no-labor recipes, with plenty of make-ahead or simple-to-prepare dishes and drinks that will leave you plenty of time to relax and enjoy the holiday tomorrow! I had no idea what to share for this event until I remembered some coconut popsicles I made a couple of months back as an experiment that had turned out with gratifying success. So I made them again for real. 

I wanted to add actual fresh coconut to them but was discouraged by my younger daughter who prefers her ice cream without “bits” in it. So that coconut you see is just for show. With only two ingredients, both from cans, these creamy popsicles practically make themselves! Feel free to add fresh coconut to yours, if you can be bothered. They are absolutely coconutty, just sweet enough and perfect as is. And even the dog agrees.


1 can (13.5 oz or 400ml) unsweetened coconut cream – not milk!
1/2 can sweetened condensed milk  - 260g or 6 3/4 oz

Equipment needed:
Popsicle molds (or paper cups, popsicle sticks and cling film)
Deep freezer

Pour or scoop the coconut cream into a large mixing bowl, preferably one with a spout. Whisk it until the cream is smooth and homogeneous.

Add in the condensed milk and whisk again.

Pour the liquid into your popsicle molds (or paper cups, then cover with cling film and insert a stick in the middle) and freeze until solid – this will take at least a couple of hours but overnight is even better.

When ready to serve, run the popsicle mold (or paper cup) under some warm water to release the popsicle.


Whether you are celebrating Labor Day this weekend or just love the idea of no-labor recipes, this is the list for you!

Savory Snacks and Sides
Labor Free Main Dishes
Sweet Treats and Drinks

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