These homemade coconut popsicles are rich, creamy, and super easy to make! The perfect refreshing summer drink.
Easy Coconut Popsicles
I am a bit obsessed with coconut. Whether it be in drinks, desserts, or frozen, the smell and taste of it! I love coconut all year long (as seen in my Coconut Curry Butternut Squash Soup and Coconut Macaroons), but I miss it even more in the summer! I remember spending many summers in Puerto Rico with my cousins when I was little, and enjoying delicious coconut paletas to cool down. These coconut popsicles are a lighter version that are just as delicious as the popsicles I used to eat as a kid.
Why You'll Love These Coconut Popsicles
- Easy to make. These popsicles have a short ingredient list and preparation is as easy as mixing all the ingredients together. The hardest part is waiting for them to freeze!
- Creamy and refreshing. I love that it's different from other fruit popsicles. It has some substance! It's cool and refreshing, but the creaminess and shredded coconut make it even more satisfying.
- It got lighterBy changing just a few simple ingredients, you can achieve a rich, creamy texture without using full-fat coconut milk.
Things that you need
I love that this recipe uses whole evaporated coconut milk and coconut oil, which means you don't have to worry about finding ways to use up leftover ingredients! Scroll down for the recipe card below. Accurate measurement
- Nonfat evaporated milk – No condensed milk! Evaporated milk is unsweetened.
- Light coconut milk – Enjoy the taste of coconut without the coconut fat.
- icing sugar – This syrup melts right into the coconut popsicle mixture, eliminating the need to make a simple syrup.
- Coconut extract – The important thing here is the extract. It really brings out the coconut scent!
- Cinnamon – Just a little more adds to the warmth.
- Grate sweet coconut – If you don’t like the texture of coconut flour, you can omit this part.
How to Make Coconut Popsicles
Check out the recipe card below Printable instructions can be found here.
- to combineAdd ingredients to a bowl and stir until well mixed.
- collectPour the coconut mixture into popsicle molds and insert popsicle sticks.
- Make someone hang on tight. Place the popsicle mold in the freezer and freeze until solid (the time required will vary depending on the size and shape of the mold).
Tips and Variations
- Stir the popsicle mixture a few times.. You don't want the shredded coconut to settle to the bottom of your mixing bowl, so pour it into 2-3 popsicle molds and stir again to mix evenly.
- Use a popsicle mold. There are ways to make popsicles without a mold, like using a disposable cup, but a popsicle mold really works best. Here are my favorite popsicle molds:
- Learn how to unstick a stuck popsicle. If you're having trouble getting the popsicles out of the mold, you can soak the mold in a bowl of hot water for a few seconds or rinse the mold under the faucet. This will loosen the popsicles and make them easier to remove.
- Make it with chocolateIf you want to pair chocolate with coconut, sprinkle Magic Shell over the coconut popsicles before serving.
Proper storage
Homemade coconut popsicles are best stored in their molds to keep them fresh. If you need to reuse the molds, simply remove the frozen popsicles, wrap each one individually in plastic wrap, and store in a freezer bag or airtight container. They will keep in the freezer for up to 2 months.
More Popsicle Recipes
Produce: 10 Servings
Serving Size: One Popsicle
Final step:
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clothing material: One Popsicle, calorie: 106 calorie, carbohydrate: 13.5 g, protein: three g, province: 4.5 g, Saturated fat: One g, fiber: 0.5 g, sugar: 11 g
