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Creamy Coconut Ice Pops

These easy Creamy Coconut Ice Pops are made with coconut milk and are a cool, refreshing, and super delicious frozen treat for hot summer days!

Coconut lovers, this one’s for you! These homemade coconut milk ice pops are wonderfully creamy and coconut-y with a hint of vanilla. AND (the best part) there’s lots of sweet and chewy bits of coconut in there too!

Wow, the past few days have been super sunny and hot where I live (temperatures were in the 90s, which we don’t usually see). And I have been loving every single minute of it!

And when you need to beat the heat, there’s no better fun frozen treat than Popsicles, and this coconut version is my new favorite!

So, as I was scanning my pantry the other day to see what needed to be used up, I spotted a can of coconut milk that I bought with the intentions of making a curry. And right there next to it was a can of sweetened condensed milk.

The wheels started turning… Wait, isn’t there also some heavy cream in the fridge?

What if I took my recipe for Vanilla Ice Cream Bars and substituted the coconut milk for the regular milk and some of the heavy cream?

And what if I added the last of those sweetened coconut flakes hiding out in the back of the cabinet?

Wouldn’t that make an awesome ice pop?

The answer is a resounding YES!!! They’re sweet, creamy, and soooo good! And those chewy bits of coconut are everything!

Plus, it only takes about 5 quick minutes to mix everything together and pour into the molds. Then just put them in the freezer for about 8 hours or overnight. Waiting is the hardest part, but it’s so worth it!

creamy coconut ice pops in the ice pop molds

Ingredients you need:

  • Canned full-fat coconut milk (see Note below)
  • Heavy whipping cream
  • Sweetened condensed milk
  • Vanilla extract
  • Sweetened coconut flakes

Note: Make sure you use canned coconut milk, which you can usually find in the ethnic/international foods aisle of the grocery store near the Asian, Thai or Indian foods (Thai Kitchen and Geisha are two common brands).

Don’t use the refrigerated coconut milk that is meant for drinking, as it is much too watery. Also, don’t use cream of coconut, which you might find near the mixed drink ingredients, as it is way too sweet.

Here’s a look at how to make Creamy Coconut Ice Pops:

two images, one with all of the ingredients in a bowl with a whisk on the side with text that says place all of the ingredients in a bowl, the other of all of the ingredients in the bowl stirred together with a whisk with text that says stir until well-combined
two images, one of the coconut milk mixture in the ice cream molds with text that says pour into ice pop molds, the other of the ice pop molds with the cover on and wooden sticks inserted with text that says cover and insert the sticks
two images, one of a refrigerator with text that says freeze until firm, 8 hours or overnight, the other of a hand holding up one of the creamy coconut ice pops with text that says remove from the molds, enjoy

Tips & Tidbits:

  • Be sure to use full-fat coconut milk. The lite versions will produce a less creamy result and will likely leave you disappointed.
  • Use a mixing bowl with a pour spout, if you have one, so you can just mix and then easily pour the coconut milk mixture into the ice cream molds.
  • If your mold doesn’t have a cover with slots for the sticks, or if the sticks are sinking too far down or are not standing up straight (as you can see in the photos, one or two of mine went crooked), freeze the pops without the sticks for an hour or two until the mixture starts to firm up a bit and then insert the sticks.
    • If you have the type of molds that come with the reusable plastic sticks with drip guards, just put them in and freeze.
  • To remove the ice pops from the molds (they will be hard to pull out at first), quickly run the bottom of the mold under hot water for a few seconds just until the pops will release (just be careful not to melt them too much!).
  • Want to amp up the coconut flavor even more? Add a little coconut extract.
hand holding up one creamy coconut ice pop

Both the kids and the adults will love these yummy ice pops, and they would make a fun and fabulous dessert for this weekend’s 4th of July celebrations (Happy Birthday, America!) and all summer long!

And let’s be honest… I will definitely be making these babies in the winter too!

I hope you try this recipe for Creamy Coconut Ice Pops and love it as much as I do. Thanks for visiting today!

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Creamy Coconut Ice Pops

These easy Creamy Coconut Ice Pops are made with coconut milk and are a cool, refreshing, and super delicious frozen treat for hot summer days!
4.43 from 7 votes
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Freeze Time: 8 hours
Total Time: 8 hours 5 minutes
Servings: 10 ice pops (3 ounces each)
Estimated Calories: 283

Ingredients

  • 1 (13.5-ounce) can full-fat coconut milk
  • cup heavy whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • ½ teaspoon vanilla extract
  • 1 cup sweetened coconut flakes

Special Equipment

  • Ice pop molds (the one I use makes 10 ice pops that are about 3 ounces each and requires 10 wooden ice pop sticks)

Instructions

  • Place the coconut milk, heavy whipping cream, sweetened condensed milk, coconut flakes, and vanilla extract in a large bowl; whisk until well-combined.
  • Pour the mixture into the ice pop molds.
  • Cover and insert the wooden ice pop sticks.
    Note: If your mold doesn't have a cover with slots for the sticks, or if the sticks are sinking too far down or are not standing up straight, freeze the pops without the sticks for an hour or two until the mixture starts to firm up a bit and then insert the sticks.
    If you have the type of molds that come with the reusable plastic sticks with drip guards, just put them in and freeze.
  • Freeze until firm, at least 8 hours or overnight.
  • To remove the ice pops from the molds, quickly run the bottom of the mold under hot water for a few seconds just until the pops will release (be careful not to melt the pops too much!). Enjoy!

Notes

  • Want to amp up the coconut flavor even more? Add a little coconut extract.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
Recipe Rating




J U L Y

Wednesday 24th of January 2024

I made this and extremely pleased with the results! I did use the recipe as follows but toasted my coconut and added 1 cup of pineapple. I can see using about any fruits one wanted! Excellent base. Enjoy! 😃

Michelle

Wednesday 24th of January 2024

Thank you! The toasted coconut and pineapple (my favorite) sound like delicious additions. I'll have to try them!

Chelsea

Thursday 27th of July 2023

I was very disappointed in this recipe. My kids won’t even eat them and that says a lot. Taste like frozen condensed milk

Michelle

Thursday 27th of July 2023

Hey, Chelsea! Thank you for trying my recipe. I appreciate all feedback and am sorry to hear that this one wasn't for you. We don't find the flavor of the sweetened condensed milk to be dominant at all, but we all have different tastes. Did you use canned coconut milk? Other types of coconut milk, such as the ones in a carton, aren't the same and could definitely change the flavor.

Kimberly

Tuesday 20th of September 2022

So simple, so smooth. My new go to when I need to chill! Haha I dropped a couple of Blackberries in the molds after an hour or so. Wow what a blast.

Michelle

Tuesday 20th of September 2022

Hey, Kimberly! So glad you like them (and I love the addition of blackberries...Yum!). Thanks for taking the time to comment and rate the recipe!

Rowena Neville

Wednesday 14th of September 2022

Hi Michelle, I tried 1/4 tsp of coconut extract and they taste really good! Thank you for the recipe Rowena

Michelle

Thursday 15th of September 2022

Hi, Rowena! Thanks for coming back and letting us know how it went! I'm so happy you enjoyed them!

Yolanda

Saturday 27th of August 2022

I LOVE 🥥 COCONUT