Creamy Coconut Popsicles

By Samantha Seneviratne

Creamy Coconut Popsicles
Julia Gartland for The New York Times
Total Time
10 minutes, plus freezing
Rating
4(366)
Comments
Read comments

Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:About 8 popsicles
  • 1¾cup heavy cream
  • ¾cup coconut milk
  • ¾cup cream of coconut
  • ⅓cup finely shredded unsweetened coconut
  • Pinch of kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

341 calories; 30 grams fat; 22 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 43 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Have ready a 10-cup (⅓ cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.

  2. Step 2

    To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.

Tip

Ratings

4 out of 5
366 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Marty

We made a version with only coconut cream and added lime zest. Dairy free and delicious.

mmp

Substitute almond milk instead of cream. Lighter and delicious.

Becca

So so delicious!! I subbed half and half for the heavy cream since that's what I had on hand. Next time I'm going to try adding pineapple, although the recipe is perfect as is.

Ryan

These are delicious and I never say that about coconut desserts. I made them as directed but they seem flexible enough to experiment with.

debwarr

Add lime zest and pineapple juice

Ausian

I’d like to be the first to ask whether there is a suitable substitute for the heavy cream called for in this recipe?

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.