I am in a deep need of some sunshine and vitamin D and I was so hopeful for some green color here and there and maybe bit higher temperatures. It all crushed few days ago when a small snowstorm hit the area. It looks like winter is not going anywhere any time soon.
To cheer myself up I decided to test some ice pops recipes, just to be ready when summer comes. When it comes to ice pops “Paletas” is my favorite source of recipes. All delicious – this is my assumption after testing few of them. Coconut ice pop – today’s choice – is creamy and very sweet. Probably even Häagen Dazs® wouldn’t be ashamed of such sweetness. And shredded coconut gives a crunch to the pop and something to suck on the wonderful flavor.
- can coconut milk (13.5oz.)
- 1 can sweetened condensed milk
- 2/3 cup half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 3/4 cup unsweetened shredded coconut*
*Coconut may be lightly toasted. To do that place a thin layers of coconut flakes on a baking sheet and toast in the oven in 325°F for 15 minutes. Move flakes around every few minutes.
- Prepare molds.
- In a big bowl mix until well combined: coconut milk, condensed milk, half-and-half, salt and vanilla extract.
- Stir in shredded coconut.
- Place the mixture in the prepared molds.
- Freeze for ~5hrs.
Yield: 6 to 7 ice pops (depends on mold’s size)
Nutritional info (one ice pop): Cal 410, Prot 9g, Carb 49g, Fat 20g, Fiber 0,4g