Coconut Ice Pops Food

COCONUT, CHERRY AND VANILLA BEAN ICE POPS

Coconut, Cherry and Vanilla Bean Ice Pops image

Juicy cherries, creamy coconut milk and a generous amount of vanilla come together to create a delicious frozen dessert that's ideal for scorching days. These are not your regular ice pops, loaded with refined sugar: Small amounts of honey and maple syrup give just the right amount of sweetness and add flavor. Try experimenting with layering the ingredients to create different patterns. The only difficult part is waiting for them to freeze!

Provided by Amy Chaplin

Categories dessert

Time 9h35m

Yield 10 to 12 pops, depending on the size of the molds

Number Of Ingredients 8

Ingredients

2 cups fresh sweet cherries, such as Bing, pitted and halved
2 tablespoons pure maple syrup
Pinch cinnamon
3 to 4 drops almond extract
2 cans full-fat coconut milk
1 vanilla bean, seeds scraped and pod reserved
3 tablespoons raw honey
1 tablespoon pure vanilla extract

Steps:

Bring the cherries, maple syrup, cinnamon and almond extract to a simmer in a small pot over high heat. Cover the pot, reduce the heat to low and simmer until the cherries are juicy and soft, 10 to 15 minutes. Remove the pot from the heat, and set aside.
In another small-to-medium pot, bring the coconut milk and vanilla bean seeds and pods to a simmer over high heat, whisking occasionally. Reduce the heat to low, cover the pot and simmer for 5 minutes. Remove from the heat, let cool for 5 minutes, then whisk in the honey and vanilla extract. Remove and reserve the vanilla bean pod. Pour the mixture into a pitcher or measuring jug and set aside.
Place a strainer over the blender jar. Add the cooked cherries, and press out the juice. Add 1/3 of the cherry pulp and 1 cup of the coconut milk mixture, and blend until smooth. You should have about 2 cups of liquid. Refrigerate. Divide the remaining coconut milk mixture among ice pop molds, and place them in the freezer until semifrozen, about 1 hour. Remove them from the freezer, and divide the remaining cherry pulp among the molds. Top with the blended cherry-coconut mixture, place the lids on top, add sticks and freeze until solid, at least 8 hours.
To remove the ice pops, dip the molds in warm water for a few seconds, then carefully pull on the sticks to release.

Nutrition Facts : Calories 184 calorie, Fat 12 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 36 milligrams, Carbohydrate 16 grams, Fiber 1 milligrams, Protein 1 grams, Sugar 12 grams

COCONUT ICE POPS

Coconut Ice Pops image

This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 9h

Yield 10

Number Of Ingredients 7

Ingredients

1 can (13.66 oz) coconut milk (not cream of coconut)
1 cup half-and-half
1/2 cup sugar
1/2 teaspoon coconut extract
2/3 cup flaked sweetened coconut
10 frozen ice-pop molds or paper cups (3-oz size)
10 craft sticks (flat wooden sticks with round ends)

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.

Nutrition Facts : Calories 110, Carbohydrate 15 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 30 mg

COCONUT POPSICLES (PALETAS DE COCO)

Coconut Popsicles (Paletas de Coco) image

Creamy coconut popsicles that are so coconuty! These coconut cream popsicles are made with less than 5 ingredients and no artificial flavors! The perfect treat for a hot summer day!

Provided by Little Spice Jar

Time 5m

Number Of Ingredients 5

Ingredients

1 (13.5 oz can) full fat coconut milk
1 cup sweetened shredded coconut flakes
1 (14 oz can) sweetened condensed milk
1 cup heavy cream
Popsicle Mold

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.

These Coconut Blue Raspberry Popsicles are made with blue raspberry martini mix, lite coconut milk and frozen raspberries. They are not only fun, but really easy to make and the perfect red, white and blue popsicles for your 4th of July celebrations or an anytime summer treat! These ice pops are also Weight Watchers friendly.

Provided by Terri Gilson

Categories Dessert Snack

Time 8h10m

Number Of Ingredients 7

Ingredients

2/3 cup lite coconut milk
1 cup sparkling water
1 cup blue raspberry martini mix
1 cup frozen raspberries
1/2 tsp coconut extract
unsweetened coconut flakes
blue sprinkles

Steps:

Whisk all ingredients together except frozen raspberries.
Pour into popsicle molds, dividing evenly between all 8 molds.
Add raspberries, gently pushing them into moulds, dividing evenly between all 8 molds
Freeze for 8 hours or overnight.

Nutrition Facts : ServingSize 1 popsicle, Calories 50 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 1 g, Sugar 8 g

3-INGREDIENT CREAMY COCONUT-LIME ICE POPS

3-Ingredient Creamy Coconut-Lime Ice Pops image

These refreshing pops blend two kinds of coconut for an extra rich, creamy flavor, and lime zest lends a lovely floral note.

Provided by Katherine Sacks

Categories 3-Ingredient Recipes Dessert Frozen Dessert Coconut Lime Kid-Friendly Summer Small Plates

Yield Makes 10

Number Of Ingredients 5

Ingredients

1 (13.5-ounce) can full-fat unsweetened coconut milk
1 cup cream of coconut, such as Coco Lopez
1 tablespoon finely grated lime zest
Special Equipment
10 (2.5-ounce) ice-pop molds and sticks

Steps:

Whisk coconut milk, cream of coconut, and lime zest in a medium bowl. Divide mixture among ice-pop molds, leaving about 1/2" space at the top. Freeze until slushy, about 30 minutes.
Stir to redistribute lime zest, cover molds, insert sticks, and freeze until ice pops are solid, at least 2 hours.
Do Ahead
Ice pops can be made 3 months ahead. Freeze until solid, then transfer to an airtight container and keep frozen.

COCONUT POPS

Coconut Pops image

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Number Of Ingredients 0

Ingredients

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.

SUMMER BERRY-COCONUT MILK ICE POPS

Summer Berry-Coconut Milk Ice Pops image

The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.

Provided by Kimberley Hasselbrink

Categories Dessert Kid-Friendly Frozen Dessert Blackberry Blueberry Strawberry Coconut Summer Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 10

Number Of Ingredients 8

Ingredients

2/3 cup thinly sliced ripe strawberries
2/3 cup ripe blueberries
2/3 cup ripe blackberries
1/3 cup plus 1 tablespoon natural cane sugar
1/2 teaspoon ground cardamom
1 13.5-ounce can full-fat coconut milk
Special equipment:
Ten 3-ounce ice pop molds and sticks

Steps:

Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.

PINEAPPLE-COCONUT ICE POPS

Pineapple-Coconut Ice Pops image

All fruit and no added sugar in these ice pops means they make a healthier summer treat for kids and adults alike!

Provided by Diana Moutsopoulos

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 4h5m

Yield 6

Number Of Ingredients 4

Ingredients

1 cup chopped pineapple
½ cup full-fat Greek yogurt
⅓ cup coconut milk
½ teaspoon vanilla extract

Steps:

Combine pineapple, yogurt, coconut milk, and vanilla in a blender and blend until smooth. Pour into ice pop molds and freeze until completely frozen, 4 to 6 hours.

Nutrition Facts : Calories 61.2 calories, Carbohydrate 4.7 g, Cholesterol 3.8 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 3.2 g, Sodium 12.8 mg, Sugar 3.4 g

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