Coconut Ice Pops

Chef

Cookbook

200 Best Ice Pop Recipes

Published by Robert Rose

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This image courtesy of Colin Ericcson

Coconut milk - the juice extracted from grated mature coconut flesh mixed with water - has a natural affinity with palm sugar, which is made from the sweet sap of various palm trees. These two ingredients are all you need to make a perfect tropical ice pop.

NotesTips

Palm sugar is used extensively in Asian cooking and is generally available at Asian markets. It is usually sold in solid tablets or cakes measuring about ¼ cup (60 mL) each; chop or grate the cakes into loose sugar before measuring. “Coconut sugar,” which is palm sugar made from coconut sap, is sold in granulated form at bulk and natural foods stores.

You can substitute an equal quantity of light brown (golden yellow) sugar or raw cane sugar for the palm sugar.Variations

Cardamom-Scented Coconut Ice Pops: After the sugar is melted, stir in 4 crushed cardamom pods or ¼ tsp (1 mL) ground cardamom before adding the coconut milk. When cool, strain out the spice.

Spiced Coconut Ice Pops: After the sugar is melted and before adding the coconut milk, stir in 4 crushed cardamom pods or ¼ tsp (1 mL) ground cardamom; 3 whole cloves; and 1 whole star anise or ½ stick cinnamon or a generous ¼ tsp (1 mL) ground cinnamon. When cool, strain out the spices.

Vanilla Coconut Ice Pops: Stir ½ tsp (2 mL) vanilla extract to cooled coconut mixture.

Pandan Leaf-Scented Coconut Ice Pops: Add 1 pan

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert, snack

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealsnack

Taste and Texturecreamy, sweet

Type of Dishdessert, frozen dessert

Ingredients

½ cup palm sugar (see Notes) 125 mL
3 tbsp water 45 mL
2 cups coconut milk (see Notes) 500 mL

Instructions

In a saucepan over medium-low heat, melt sugar in water, stirring until smooth. Stir in coconut milk; increase heat to high and bring to a boil, stirring. Reduce heat to medium-low and simmer for 1 minute. Set aside to cool.
Pour into molds and freeze until slushy, then insert sticks and freeze until solid, for at least 4 hours. If you are using an ice pop kit, follow the manufacturer’s instructions.
dan (pandanus) leaf to the coconut mixture before bringing it to a boil (double leaf over lengthwise and tie it in a knot). Simmer and let steep, covered, for 10 minutes. Remove leaf and set aside to cool.