These amazing coconut popsicles are made with coconut milk, sugar, and vanilla bean–nothing artificial. Ever. An easy and healthful summer treat.
These lovely and light popsicles are one of those things we like to refer to as “stealthy healthy” because you certainly wouldn’t know from tasting it that there’s some nutritionally redeeming qualities about them. Okay, maybe if these were truly interchangeable with junk food taste-wise they’d be loaded with lots more sugar. But we didn’t miss the sweetness. In fact, we’ve had them for breakfast and actually felt quite virtuous about it. So there. Originally published May 25, 2015.–Renee Schettler Rossi
- Quick Glance
- 10 M
- 2 H
- Makes 4 to 6 popsicles
- One (13.5-ounce) can full-fat coconut milk (do not substitute low-fat coconut milk)
- 1/2 vanilla bean, split lengthwise and seeds scraped (or substitute 1 teaspoon vanilla extract)
- 2 1/2 to 4 tablespoons granulated sugar, to taste
- Pinch salt
- 1. 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. Do not boil. Remove the pan from the heat, cover, and let steep for at least 1 hour.
- 2. Remove the vanilla pod and discard. Whisk the coconut milk mixture to recombine and dump it into a large measuring cup for easy pouring. Fill 6 ice-pop molds with the coconut milk mixture, divvying it up evenly. Freeze until firm, at least 2 hours or up to overnight.