After snorkelling with sea turtles in Mexico just a few weeks ago (here), a few friends and I treated ourselves to fresh fruit popsicles from a stand on the beach. While I mistakingly opted for the strawberry kiwi flavour, a friend of mine went straight for the fresh coconut version and I’m telling you, I’ve had dreams about that thing ever since… Not only was the flavour pure and simple, but it was the creamiest, most delectable texture that I’m struggling to put into words. I’ve since consulted with a few chef friends to try to uncover the secret behind homemade creamy coconut popsicles, and I’m excited to announce that “by George, I’ve got it!”. While I’ll be the first to admit that it paired a little better with salt in the air and sand in between my toes, it just wouldn’t be right to keep this “recipe” to myself. Consisting of just three simple ingredients, you’re literally minutes away from a mini taste of heaven.
- 400 mL can of coconut milk
- 250 mL can of sweetened condensed milk
- 1/2 cup heavy cream
- shredded coconut, toasted
- In a medium bowl, mix together all of the ingredients until fully incorporated.
- Pour into popsicle moulds and freeze until firm (at least 4 hours)
- Once frozen, dip the tip in shredded coconut and enjoy!
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