I've made Coconut Popsicles and Nutella Coconut Popsicles before, so when I saw this recipe on Girlichef, I knew it was time to try these creamy toasted coconut popsicles! The original Coconut Popsicles had a richly clean taste, and the Nutella Coconut Popsicles had a bit of chocolatey indulgence. However, the sweetened condensed milk brings this frosty treat to a whole 'nother level of decadence. You've got toasted coconut against a creamy background of three milks - regular, condensed, and coconut.
But you're not really interested in hearing me go on and on are you? You want the recipe! Of course you do. And here it is.
Yield: 6 servings
|12 ounces||1 can||coconut milk|
|1 cup||sweetened condensed milk||You can use more or less depending on desired sweetness/creaminess.|
|3/4 cup||milk||I used whole milk since I had it on hand. Other milk fats should work too. You can also vary the amount depending on desired sweetness. Or for extra coconut flavor, use additional coconut milk.|
|1/4 teaspoon||vanilla extract|
|1 cup||shredded coconut, toasted|
- Gather all materials.
- Place all materials into a blender.
- Blend until desired consistency reached. I like my coconut bits pretty small, so I blended for a bit. If you like larger pieces, put the toasted coconut in later or blend for a shorter time.
- Pour into popsicle mold and freeze until hard.