Coconut Vanilla Creamy Popsicles 2017-09-13T05:24:16+00:00



• 3 cups Silk Coconut Milk

• 1½ cups Coconut flakes

• 1 tsp vanilla extract

• 2 Tbsp sugar (more if desired)

• To prepare coconut flakes: open the coconut and bake the two halves (without removing the shell) at 400 deg F for roughly 20 minutes until the coconut meat starts peeling off of the shell. Extract all the meat from the shell and peel off the outer, brown skin with a potato peeler. Shred the coconut using a large grater. Place the desired amount in a different mixing bowl. Then freeze the remaining coconut.

• Combine coconut milk, sugar and vanilla in a small saucepan and heat it up, not quite to boiling. After that, pour the hot coconut milk mixture into a bowl with the coconut flakes. Mix it very well and leave it to cool completely.

• Then distribute the mixture among the popsicle molds evenly.

• Cover the molds with saran wrap and poke a popsicle stick at the center.
Freeze for at least 4 hours and your creamy pops will be ready.