Coconut Popsicles
These coconut popsicles are homemade with coconut milk, sugar, and vanilla bean. Easy. Creamy. Healthy. Dairy-free. Vegan. And no artificial anything. Just unadulterated loveliness. Here's how to make them.
Ingredients
- 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
- 1 pinch salt
Instructions
- 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. Don't let it boil.
- Remove the pan from the heat, cover, and let steep for at least 1 hour.
- Remove the vanilla pod and discard. Whisk the coconut milk mixture to recombine and dump it into a large measuring cup for easy pouring.
☞ TESTER TIP: If you sneak some of the unfrozen mixture (c'mon, we know you do!), it should seem a touch on the sweet side. Cold mutes flavor. So what may seem too sweet while the mixture is warm will end up tasting a lot less so after being frozen.
- Divvy the coconut milk mixture evenly among 6 popsicle molds (or substitute coffee mugs or paper cups). Freeze until firm, at least 2 hours or up to overnight (or, if using mugs or cups, insert a wooden stick after about 45 minutes or so).
- We think you know what to do from here.
Notes
- Make bigger popsicles--A single batch of this recipe will make 6 small-ish popsicles. If you have a large popsicle mold, double the recipe so that you have enough to fill the mold.
- Dietary--This recipe is suitable for vegan, gluten-free, and dairy-free diets.
Nutrition
Serving: 1popsicle | Calories: 146kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 12g | Monounsaturated Fat: 1g | Sodium: 15mg | Sugar: 5g