BEST COCONUT POPSICLES RECIPES

Name: Creamy Coconut Popsicles
Total time: 10 min
Yield: About 8 popsicles
Ingredients: 1 3/4 cup heavy cream; 3/4 cup coconut milk; 3/4 cup cream of coconut; 1/3 cup finely shredded unsweetened coconut; Pinch of kosher salt

CREAMY COCONUT POPSICLES RECIPE - NYT COOKING

Creamy Coconut Popsicles Recipe - NYT Cooking image

Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.

Provided by Samantha Seneviratne

Total Time 10 minutes

Yield About 8 popsicles

Number Of Ingredients 5

Ingredients

1 3/4 cup heavy cream
3/4 cup coconut milk
3/4 cup cream of coconut
1/3 cup finely shredded unsweetened coconut
Pinch of kosher salt

Steps:

Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

Nutrition Facts : @context http//schema.org, Calories 344, UnsaturatedFatContent 7 grams, CarbohydrateContent 18 grams, FatContent 31 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 22 grams, SodiumContent 49 milligrams, SugarContent 16 grams

CREAMY COCONUT POPSICLES RECIPE - NYT COOKING

Creamy Coconut Popsicles Recipe - NYT Cooking image

Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.

Provided by Samantha Seneviratne

Total Time 10 minutes

Yield About 8 popsicles

Number Of Ingredients 5

Ingredients

1 3/4 cup heavy cream
3/4 cup coconut milk
3/4 cup cream of coconut
1/3 cup finely shredded unsweetened coconut
Pinch of kosher salt

Steps:

Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

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