Coconut Popsicles
Creamy, coconutty, and easy to make, these homemade coconut popsicles need only a short simmer and a few hours in the freezer. A little coconut water keeps them refreshing, while shredded coconut adds a pleasant chew.
- Total time
- 20 min
- Yield
- 8 popsicles
- Difficulty
- Easy
Prep 15mCook 5mDesserts
Coconut popsicles are the kind of freezer treat you can make with pantry ingredients. They are rich enough to feel creamy, but light enough for a hot afternoon.
This recipe uses full-fat coconut milk for body, coconut water for a clean coconut flavor, and just enough sugar to keep the pops from freezing too hard. A pinch of salt makes the coconut taste rounder, not salty.
You will need popsicle molds and sticks. If you do not have molds, small paper cups work well too.
01What you'll need
Ingredients
6 items · 8 popsicles
- 1 (13.5-ounce/400 ml) can full-fat unsweetened coconut milk, well shaken
- 1 cup unsweetened coconut water
- 1/3 cup granulated sugar
- 1/8 teaspoon fine salt
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened shredded coconut, preferably fine shredded
02How to make it
Step-by-step
1. Check your molds
Set out 8 popsicle molds, each holding about 2 1/2 to 3 ounces. Make sure you have sticks ready. If using wooden sticks, you do not need to soak them.
2. Warm the base
Pour the coconut milk, coconut water, sugar, and salt into a small saucepan. Warm over medium-low heat, stirring often, until the sugar fully dissolves. Do not boil it; gentle steam is enough.
3. Add the flavor
Remove the pan from the heat. Stir in the vanilla extract. Taste the mixture. It should taste a little sweeter than you want the frozen pops to taste, because cold dulls sweetness.
4. Cool the mixture
Let the mixture cool for about 10 minutes. Stir it once or twice as it cools. This helps the coconut milk stay smooth and prevents very hot liquid from going into plastic molds.
5. Add the coconut
Stir in the shredded coconut. If you want very smooth popsicles, leave it out or blend the mixture for 20 to 30 seconds before filling the molds.
6. Fill the molds
Divide the mixture among the molds, leaving about 1/4 inch of space at the top because liquid expands as it freezes. Tap the molds gently on the counter to release air bubbles.
7. Insert the sticks
Add the mold lids and sticks. If using paper cups, cover each cup with foil, poke a small slit in the center, and slide a stick through the slit so it stands upright.
8. Freeze until solid
Freeze for at least 6 hours, or overnight, until completely firm. To unmold, run the outside of the mold under warm water for 5 to 10 seconds, then pull gently.
03From our kitchen
Cook's tips
- Make-ahead: These popsicles are a good make-ahead dessert. Freeze them the day before you plan to serve them so they have time to set fully.
- Storage: Keep the popsicles in their molds for up to 1 week. For longer storage, unmold them and wrap each pop in parchment or plastic wrap, then place in a freezer bag. Use within 1 month for the freshest flavor.
- Coconut milk matters: Use full-fat canned coconut milk, not refrigerated coconut milk beverage. The canned version has more fat, which gives the popsicles a creamier texture.
- Sweetness swap: You can replace the granulated sugar with 1/3 cup maple syrup or honey. Honey will add its own flavor and the pops may be slightly softer.
- Texture swap: For smooth pops, omit the shredded coconut. For extra texture, toast the shredded coconut in a dry skillet until light golden, then cool it before adding.
- If the coconut milk is separated: This is normal. Shake the can well before opening, or whisk the contents in the saucepan until smooth as it warms.
Cook's note
For a brighter flavor, stir in 1 tablespoon fresh lime juice after heating. It will not make the popsicles taste sharply sour, but it will make the coconut flavor feel lighter.
04Frequently asked
Questions & answers
Can I make coconut popsicles without a popsicle mold?
Yes. Use small paper cups or reusable cups. Fill them with the mixture, cover with foil, poke a stick through the foil, and freeze until solid.
Why are my popsicles icy instead of creamy?
Icy popsicles usually need more fat, sugar, or both. Use full-fat canned coconut milk, measure the sugar accurately, and avoid adding too much extra coconut water or other thin liquid.
Can I use coconut cream instead of coconut milk?
Yes, but the popsicles will be richer and denser. For a balanced texture, use 1 cup coconut cream plus 1 1/2 cups coconut water in place of the canned coconut milk and coconut water.
Can I add fruit?
Yes. Small diced mango, pineapple, or berries work well. Add up to 3/4 cup fruit total. Too much fruit can make the pops harder and more icy.
How long do coconut popsicles take to freeze?
Most molds need at least 6 hours. Larger molds may need 8 hours or overnight. The pops should feel firm all the way through before unmolding.
05Per serving
Nutrition facts
Nutrition Facts
8 popsicles
Amount per serving
% Daily Value*
- Total Fat13 g
- 17%
- Saturated Fat12 g
- 60%
- Cholesterol0 mg
- 0%
- Sodium52 mg
- 2%
- Total Carbohydrate12 g
- 4%
- Dietary Fiber1 g
- 4%
- Total Sugars11 g
- Protein1 g
- 2%
- Vitamin D0 mcg
- 0%
- Calcium17 mg
- 1%
- Iron1.9 mg
- 11%
- Potassium204 mg
- 4%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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