Guys, I don’t know if I’m ready for DC summer. It’s June 6 (the official kickoff of my birthday week) and over 90° out. It’s already too hot for me.
So I obviously wanted to make popsicles this weekend. And the popsicles I wanted to make were cucumber elderflower tequila popsicles, because that sounded like the most refreshing thing I could have in this weather.
Unfortunately, no one sells elderflower syrup around here, or at least I couldn’t get my hands on any fast enough to make popsicles this weekend. I have now ordered some on amazon, but that means I won’t be posting the recipe today.
I was able to get my hands on the ingredients for coconut popsicles though, and since my mom will be in town next weekend, I thought that was a good second choice. I did not take a picture of the finished product, however. We went out to dinner tonight and stopped for ice cream on the way home, so I didn’t need a popsicle, too. You can imagine what these look like – white with little flecks of toasted coconut.
To start, toast the coconut. On a baking sheet, spread out the coconut in a single layer and bake at 325°F for 10 to 15 minutes, shaking every few minutes until golden brown.
In a blender, blend the coconut milk, sweetened condensed milk, half and half, salt and vanilla until combined.
Stir in the toasted coconut.
Divide among the popsicle molds and freeze until solid. I made more batter than I had molds, so I plan on refilling these throughout the week to make sure my mom (and brother and dad) can try them next weekend.
- 3/4 cup shredded coconut, unsweetened
- 1 can coconut milk
- 1 can sweetened condensed milk
- 2/3 cup half and half
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- Bake the coconut flakes on a baking sheet at 325°F for 10 to 15 minutes, stirring every few minutes, until golden brown. Set aside.
- In a blender, blend the coconut milk, sweetened condensed milk, half and half, vanilla extract, and salt.
- Stir in the toasted coconut.
- Divide between popsicle molds and freeze until firm.