Coconut Cream Pops Food

COCONUT POPSICLES (PALETAS DE COCO)

Steps:

• Combine the coconut milk, shredded coconut, condensed milk, and heavy cream in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each popsicle mold. (I used these). Insert the sticks (if you're mold has slots of inserting sticks). If you're mold does not, freeze the popsicles for 2 hours or until they are semi firm and insert wooden sticks in the center. Continue to freeze for at least an additional 4 hours (overnight is best).
• To remove from mold, run the base of the mold under warm water.

COCONUT ICE POPS

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

CREAMY COCONUT POPSICLES

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.

COCONUT CREAM POPS

Steps:

• Whisk together the evaporated milk, coconut milk, confectioners' sugar, coconut extract, and ground cinnamon. Pour into freezer pop molds, and freeze until solid.

COCONUT POPS

Steps:

• Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

CHOCOLATE COCONUT BALLS

Steps:

• In a bowl mix together the nuts, condensed milk, almond extract and coconut. Using your fingers, press the mixture into balls about 3/4-inch round. Place onto sheet trays and let rest at room temperature for 4 hours or in the refrigerator for 1 hour.
• After the balls have set up, melt the chocolate and shortening until smooth. Dip into the chocolate to coat evenly and lightly. Place onto a parchment or foil lined sheet pan to dry.

CREAMY COCONUT POPSICLES

Steps:

• Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender; blend until smooth.
• Stir in the shredded coconut.
• Divide the mixture among the molds, and freeze until solid, about 6 hours. To use cups, freeze until pops begin to set (about 2 hours) then insert sticks and freeze until solid.

COCONUT POPSICLES

Steps:

• Allow the popsicles to freeze for 2 hours, then insert the popsicle sticks while the popsicles are slightly frozen so the sticks stay in place. If you're using a mold that comes with its own stick mold form, you can add it right away.