Another ice pop recipe from a fave cookbook – 200 Best Ice Pop Recipes:
Last year I received a review copy of 200 Best Ice Pop Recipes, and Walker came across it again when we moved. Heck, this week he and Alistaire sat outside eating Strawberry Ice Pops one after another. They cannot get enough of them! It is fun to make them, and so much fun watching them enjoy them! It is one of the few cookbooks I have kept and continued to use often!
The ice pops are vegan, gluten-free and for the youngest, allergy-friendly. And 3 ingredients, one of which is water! The smell wafting through the house as the mixture cooled made me think of being little, smelling caramel corn as we shopped. Yeah, tasty smelling! I used lite coconut milk, for a more refreshing taste. If you like the thicker, richer full fat coconut milk, use that. Do not use coconut milk beverage though, it isn’t thick enough for this.
Coconut Ice Pops
- ½ cup coconut palm sugar
- 3 Tbsp water
- 14-15 ounce can coconut milk, lite or regular
In a saucepan, heat coconut sugar and water over medium-low, until sugar is melted. Shake coconut milk well, open can and add to sugar. Bring to a boil over high, reduce heat to medium-low and simmer for a minute (do NOT walk away, it will boil over!). Take off heat, let cool to room temperature, stirring every once in a while, to avoid skin on top.
Pour into molds, if using ones with lidded sticks, add and freeze. Otherwise, freeze for an hour and add sticks. Freeze for at least 4 hours. To remove, run molds under hot tap water, then pop out.
Makes about 2 cups, how many ice pops depends on your mold size.