Creamy Coconut Ice Pops
Inspired by techniques from NYT Cooking.
Rich, creamy coconut ice pops with shredded coconut suspended throughout.
Always check the labels of the products you use.
Method
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Equipment
- large jug
- whisk
- ten 80 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 272 kcal |
| Protein | 2 g |
| Carbohydrate | 13.9 g |
| of which sugars | 12.4 g |
| of which free sugars | 11 g |
| Fat | 23.9 g |
| of which saturates | 17.5 g |
| Fibre | 0.5 g |
| Salt | 0.09 g |
Protein per 100 kcal
0.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Ice pops
- 415 ml double cream
- 180 ml coconut milk
- 180 ml cream of coconut
- 25 g finely shredded unsweetened coconut
- 0.5 g fine sea salt or table salt a pinch
- 1
Whisk. Whisk 415 ml double cream, 180 ml coconut milk, 180 ml cream of coconut, 25 g shredded coconut and a pinch of salt together in a jug.
- 2
Fill. Fill ten 80 ml moulds, whisking the mixture between each one so the coconut stays suspended rather than sinking.
- 3
Chill. Cover and freeze for 1 h.
- 4
Stick. Add the sticks.
- 5
Freeze. Freeze for at least 8 h.
- 6
Serve. Dip the moulds briefly in hot water to release the pops, taking care not to let them melt.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
