Coconut Popsicles

These coconut popsicles are a 10. I really have nothing much to add to this recipe. It makes a delicious pop with the perfect balance between coconut and vanilla.

I can’t ask for a more satisfying summery dessert that’s this simple to make. Well, maybe adding some mango or coconut chunks might gild the lily a bit.

I was a bit dubious why we had to use only half the vanilla bean; we might as well use the whole thing. However, the finished ice pops were indeed perfect. The whole vanilla bean might’ve been too much.

Vanilla extract might work instead of the beans here (start with no more than 1/2 teaspoon), but you’ll lose those cool tiny black specks in the finished ice pops. I used 4 tablespoons of sugar, and that worked great.
The coconut milk I used is my regular Thai brand in a small carton called Aroy-D. It’s delicious and easy to find at Asian grocery stores.

Just a reminder, when tasting the unfrozen mixture, you want it a touch on the sweet side, as freezing food mutes its flavor a bit. So what might seem perfectly sweet at room temperature might end up less so after being frozen.

I absolutely love these coconut popsicles and have already made them 3 times!

This coconut popsicle recipe was easy, quick, and cheap! And the result was delicious. Creamy and smooth with a definite vanilla flavor.

I used a can of full-fat coconut milk that I found in the Thai section of the grocery store, only 2 1/2 tablespoons of sugar, and 1 vanilla bean. The pops took about 2 hours to freeze fully.

I (somehow) resisted the chance to peek at the popsicles in the freezer every 10 minutes. The pops unmolded well—I think the fat of the coconut milk helped. The 2 1/2 tablespoons of sugar was plenty because coconut milk already has its own sweetness.

These sweet little treats almost made themselves. Steep a vanilla bean in some sweetened coconut milk then freeze. Who knew popsicles could be this easy?

Not wanting to risk a slushy inside, we waited till the next day before eating. A pleasant surprise: pulling out the frozen pop revealed the tip of the creamy white treat speckled with vanilla seeds. Pretty!

My only complaint is that my pop mold only makes 4, and I had some mixture left over, so I stored it in the fridge until we ate the first ones.

These coconut popsicles are DEEEE-li-cious. A great, rich-tasting, satisfying, creamy treat.

We made this recipe three times in one week, the first time with 3 tablespoons of regular granulated sugar and the next 2 times with 3 tablespoons of coconut sugar.

Preparing and mixing the mixture takes only a few minutes. After setting the mixture aside to steep for an hour, we fished out the vanilla bean, cleaned it well with a dry paper towel, and buried it in the sugar bin. We froze the pops overnight.

Our popsicle molds are on the big side, so this made four pops.

It doesn’t get any easier than this to impress your family and friends with a delicious, refreshing treat. This is an excellent snack for those who avoid dairy but love the flavor and texture of a great fudgsicle.

From start to finish, I had these pops done in about 4 hours. It took about 5 minutes to heat the coconut milk with the sugar and vanilla. I let it rest, covered, for an hour, and then allowed it to cool for another hour before pouring the mixture into the molds.

During the cooling process, the coconut vanilla mixture developed a thin skin on top. A quick whisking of the mixture blended the entire pop mixture together again. It took a little less than 2 hours to freeze solid.

The flavor was slightly nutty, rich with vanilla, and not too sweet (I used 3 1/2 tablespoons of sugar).

If you’re looking for a fast and delicious way of making vanilla ice pops, you came to the right place. I never thought that I could make them in so little time…and with only 4 ingredients.

We made the recipe at night and placed the coconut popsicles in the freezer. They were ready to be eaten in the morning.

I only added 3 tablespoons of sugar. Truthfully, I’ll add a tad less next time, as we’re not too big on sugary things. The vanilla flavor was more robust than the coconut, which was perfect as my older daughter isn’t crazy for coconut. (She still liked these a lot.)

This recipe is so simple and tasty that we will make it often.

These coconut pops were creamy and rich. I forgot to buy a vanilla bean, but I really wanted to try these popsicles, so I used 3/4 teaspoon vanilla extract, which gave my ice pops a subtle vanilla flavor that worked well with the coconut milk. And 3 tablespoons sugar seemed ample to us.

I got a scant 4 pops from my mixture, which I froze in adorable ladybug-shaped molds. My taster thought they needed an accent flavor like raspberry. Still, they reminded me of the ice cream parlor flavor sometimes labeled “fresh churn,” which was a favorite of mine when I could eat dairy ice cream. This is a worthy lactose-free substitute.