This coconut popsicles recipe is the antithesis of those fudge pops with freezer burn from the grocery store. Few things are more perfectly paired than vanilla beans and warm milk, but creamy coconut milk is also a delicious companion for vanilla. Look for a good-quality full-fat coconut milk, not one labeled “light.” (The best kinds are usually found in the Asian-foods aisle of the supermarket.)–Shauna Sever
LC Stealthy Healthy Note
These coconut 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, taste-wise, with junk food 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.)
Coconut Popsicles Recipe
- Quick Glance
- 10 M
- 2 H
- Makes 4 to 6 popsicles
- One 13.5- or 14-ounce can full-fat coconut milk (do not substitute low-fat coconut milk)
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 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.
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