Coconut Water Ice Pops Food

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-WATER ICE POPS

Coconut-Water Ice Pops image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 5 standard ice pops

Number Of Ingredients 3

Ingredients

1 cup chopped fresh mango, papaya, pineapple, or kiwi
3/4 cup coconut water
2 tablespoons agave nectar

Steps:

Combine fruit, coconut water, and agave nectar in a blender. Puree until smooth. Transfer to Popsicle molds; freeze.

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.

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