I have a bone to pick with most coconut popsicle recipes. They always promise a creamy, dreamy texture and then you end up with a block of ice that vaguely tastes like coconut. I was so over it. I wanted a Creamy Coconut Ice Pop that was actually, you know, creamy. After messing around in my kitchen and refusing to give up, I finally figured it out. This is it. This is the one that won’t let you down.

Here’s What You’ll Need

The ingredient list here is short and sweet. The key is to use the right stuff, which I learned the hard way. To make these truly Creamy Coconut Ice Pops, here’s your shopping list:

2 cans of full-fat coconut milk. Please, for the love of all that is good, use the full-fat stuff that comes in a can. The watery beverage in the carton just won’t work. I tried it. It was a disaster.

Half a cup of sweetened condensed milk. (If you’re vegan, cream of coconut is your best friend here, or a vegan condensed milk if you can find it).
About a ¼ cup of maple syrup. Honestly, just sweeten it to your own taste. Start with a little and add more if you need to.

A teaspoon of vanilla extract.
A small pinch of salt. It feels wrong, but it makes the coconut taste more like itself.

A half-cup of toasted shredded coconut. This is totally up to you, but I’m a big fan of the chewy little bits it adds.
Optional stuff for showing off: more of that toasted coconut and some melted dark chocolate.

Alright, Let’s Get to It

This is seriously not complicated. Here’s how to put together your Creamy Coconut Ice Pops.

Step 1, blend it all up.

Go ahead and dump both cans of the coconut milk into your blender. Then add the sweetened condensed milk, maple syrup, vanilla, and the pinch of salt. Now, blend it on high for a good minute. You want it to be completely mixed, with no weird separation happening. This is what helps it stay smooth instead of turning into an ice cube.

Step 2, fold in the coconut.

If you’re using the toasted coconut, just use a spatula to gently fold it into the mix. You don’t want to blend it, because that’ll chop it up too fine. We want to find those little chewy treasures in the final product.

Step 3,Time to fill the molds.

Carefully pour the liquid into your popsicle molds. A little pro-tip: leave a bit of empty space at the very top so they have room to expand as they freeze. If you don’t own molds, just use little paper cups and stick a popsicle stick in the middle. Works just as well.

Step 4, Let the freezer do its thing.

Now comes the hard part: waiting. They need at least six hours in the freezer, but I usually just leave them overnight to be safe. Don’t rush this part.

Step 5, The big reveal.

Okay, they’re ready! Getting them out can sometimes be tricky. Just run the outside of the mold under some warm water for a few seconds and they should slide right out. If you want to make them look extra special, this is where you drizzle on some of that melted chocolate and sprinkle on the extra coconut.

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The Real Reason I Make These All the Time

I’m not kidding when I say these Creamy Coconut Ice Pops are a staple in my house now. They’re my little escape button. They taste like something you’d get on a beach vacation, but you can make them anytime you want. They’re simple, they’re not full of junk, and they just make me happy. I hope you try them out. If you do, come back and tell me what you thought in the comments. I’d love to know.

8 popsicles

Creamy Coconut Ice Pops

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

Tired of icy popsicles? This recipe delivers truly creamy, tropical coconut pops with a rich texture. So easy to make and ridiculously good.

Ingredients

2 cans (13.5 oz each) full-fat coconut milk, the canned kind
1/2 cup sweetened condensed milk

1/4 cup maple syrup or agave
1 teaspoon vanilla extract
A tiny pinch of salt

1/2 cup toasted sweetened shredded coconut (optional)
Melted dark chocolate for the drizzle (optional)

Instructions

Step 1

dump the coconut milk sweetened condensed milk maple syrup vanilla and salt in a blender. blend it for like a minute till its all smooth.

Step 2

if you're using the toasted coconut just stir it in now with a spoon. dont blend it.

Step 3

pour the mix into your popsicle molds. leave a little room at the top so they can expand.

Step 4

freeze them for at least 6 hours. honestly overnight is even better.

Step 5

when youre ready to eat them run the molds under some warm water for a few seconds. helps them slide right out. drizzle with chocolate if you want to be fancy.

Notes

For a vegan version: just swap the sweetened condensed milk for cream of coconut or a vegan condensed milk. works great.
Storage: keep em in a freezer bag after they're out of the mold so they dont get freezer burn.
No molds?: small paper or plastic cups work just fine. cover with foil and poke a stick through.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving:Calories: 247Total Fat: 16gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 65mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 3g

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