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!

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:

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.

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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