SMiLes by Meg

Coconut Popsicles

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.

Enjoy!

Coconut Popsicles

Ingredients:

  • 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

Directions:

  1. 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.
  2. In a blender, blend the coconut milk, sweetened condensed milk, half and half, vanilla extract, and salt.
  3. Stir in the toasted coconut.
  4. Divide between popsicle molds and freeze until firm.

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