Creamy Coconut Ice Pops

Creamy Coconut Ice Pops are a simple, refreshing, and incredibly easy frozen treat perfect for beating the heat or satisfying a sweet craving. This recipe is useful for anyone looking for a dairy-free, naturally sweet, and customizable dessert option that’s healthier than store-bought ice cream.

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Prep Time 10

Cook Time 0

Freezing Time 4

Total Time 6

Servings: 6 ice pops

Course: Dessert

Cuisine: Tropical

Ingredients Equipment Method Notes

Ingredients

1 can full-fat coconut milk chilled overnight (about 1 cup of cream)
1/3 cup granulated sugar adjust to taste, or use maple syrup/honey for a different sweetener
1 teaspoon vanilla extract
pinch salt
1/4 cup shredded unsweetened coconut optional
fruit puree optional (like mango or strawberry)
chocolate sauce optional swirl

Equipment

Ice pop molds
Wooden or reusable ice pop sticks
Medium Bowl
Whisk

Method

Open the can of chilled full-fat coconut milk. Scoop out the thick, solid cream that has risen to the top, leaving the watery liquid behind (you can save the liquid for smoothies or other recipes). You should have at least 1 cup of rich coconut cream.
1 can full-fat coconut milk
In a medium bowl, combine the scooped coconut cream, granulated sugar (or your chosen sweetener), vanilla extract, and a pinch of salt.
1 can full-fat coconut milk, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, pinch salt
Whisk the ingredients vigorously until the sugar is completely dissolved and the mixture is smooth and well-emulsified. Taste the mixture and adjust the sweetness as needed; remember that the sweetness will be slightly less pronounced once frozen.
If you’re using shredded coconut or fruit puree, gently fold them into the mixture now for added flavor and texture.
1/4 cup shredded unsweetened coconut, fruit puree
Carefully pour the creamy coconut mixture into your ice pop molds. Fill them almost to the top, leaving a little room for expansion as they freeze.
If your molds don’t have built-in holders for sticks, insert wooden or reusable ice pop sticks into the center of each mold.
Place the filled ice pop molds on a level surface in your freezer. Freeze for at least 4–6 hours, or until completely solid.
To unmold, briefly run the outside of the molds under warm water. Gently pull on the sticks to release your Creamy Coconut Ice Pops. Enjoy immediately!

Notes

Store unmolded pops individually wrapped in plastic wrap or in a freezer-safe bag/container for up to 1-2 months. Best enjoyed within the first month. Reheating is not applicable.