A few months ago, I had the most delicious coconut popsicle. I think I ate the whole box of them all by myself. The idea then popped into my head that I could probably make them, so I went on the lookout for a recipe. I found some that involved eggs, but I'd prefer not to do it that way. After a little research, I stumbled upon this recipe from someone from Columbia. The popsicles I got from the store were from Mexico, so I figured they had to be pretty close. While I was making them, my oldest son requested banana pops, so I thought, why not add some in there? I added two, but, after trying them, I think one probably would have been sufficient. This recipe has some great potential. I bet it would also be good with some rose water or lavender mixed in.
Ingredients
(6 – 8 popsicles depends on your molds)
1 can (13.5 oz) coconut milk
1 can (13.5 oz) condensed milk
½ cup milk
¼ cup heavy cream
¾ cup unsweetened coconut
¼ teaspoon vanilla extract
1-2 bananas
Directions
1. Place all the ingredients in a blender and blend until smooth. Feel free to stir in some more coconut for added yumminess.
2. Divide evenly into ice pops molds. Seal and freeze until ready, about 4 hours.
Those sound delicious!
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