Total Time
Prep: 10 min. and freezing
Coconut popsicle is very delicious and quite
comforting when you take it during a hot day. Freeze them rather stiff and make
these smooth and creamy tropical pops; ensure that they are well covered.
It is very tasty and has a creamy texture a bit
resembling coconut custard popsicle. A cold ice pop especially during summer
can’t be overemphasized, but the coconut pop doesn’t have to be bought at
shops. I love to make them ahead of time and freeze them in abundance for the
whole of the season. Coconut milk and coconut cream are used to achieve that
silky rich texture that is associated with scandi rhodes and extracts from
coconut and vanilla for the better taste. You don’t necessarily need ice pop molds,
so using paper cups instead as well as food-safe ice pop sticks will do.
Coconut
Popsicles Ingredients
·
Coconut milk and unsweetened coconut cream: full fat
milk and cream should be used so the pops are not icy but rather thick and
creamy.
· Maple syrup: Add more flavours to the pops without
having the taste too sweet.
· Coconut and vanilla extracts: The coconut extract
guarantees that there is coconut flavor that will be easily identified and the
vanilla complements the coconut by offering some backup. You may be surprised,
but, in fact, you can prepare vanilla extract on your own.
· Freezer pop molds or paper cups with wooden popsicle
sticks: If however, you did use paper cups, it would be advisable that you use
aluminum foil so as to give a better support to the popsicle sticks.
Directions
Ladies and gentlemen step one is a combination of the
other ingredients.
In a large bowl combine the coconut milk, coconut
cream, maple syrup and coconut and vanilla extracts.
Fifth, step: The contributions of each participant
need to be frozen in the form of pops.
Scooping the mixture into the molds or paper cups.
Insert the holders or sticks; if using the paper cups, cover the cups with foil
and pass the holders through the foil. Serve the pops cold, so you need to put
them in freezer until they turn in solid pops.
Step 3: Unmold
Before serving it is wise to unmold them: arrange the
pops and let them stand at room temperature for about five minutes.
Coconut
Popsicles Variations
· Add a little shredded
coconut: Put in a couple of tablespoons of shredded coconut that is sweetened
into the coconut milk and cream.
· Coat the pops with
chocolate: After the pops have been frozen to a hard state prepare this
homemade magic shell recipe. Spoon the mixture over the pops, transfer the
mixture to a tumbler that is larger in diametre as well as height than the pops
and then simply submerge the pops in the chocolate. Put them on paper and
grease that paper on a baking tray or in any other appropriate container, then
return the cookies to the freezer. Or, put the shell mixture in icing/piping
bag with a small snip at the end of the bag, and spritz the chocolate over the
pops. Allow it to set before you cover the pops for storage.
Storing
Your Coconut Popsicles
For pops
you are going to eat in the next few days, those in the molds above you may
freezer. For those which you wish to store for longer than that, please unmold
the pops and wrap them appropriately in the plastic wrap. Put the wrapped pops
in a Ziploc or other freezer-safe bag or a container.
How many
days are coconut popsicles able to be stored for?
It is
suggested that they should be consumed within one month of preparation. However
they can last longer than that in terms of microbiological safety if they are
frozen correctly. But they may turn very hard and undesirable in terms of
quality after one month. Below are other ice pop recipes if you wish to have a
variety of those tasty treats stored in your freezer.
Coconut
Popsicles Tips
Can I use
wooden popsicle sticks that are available in the craft stores or section of
supermarket?
If you
have wooden popsicle sticks they again should be food grade wooden popsicle
sticks for use in food. Terms such as the ‘ice pop stick’ have become
synonymous with any elongated wooden sticks that have rounded ends that appear
as if they would fit into ice pops. But that
doesn’t automatically make them safe to use in something you’re actually going
to eat. If the package of sticks is labeled for use in food or has the terms
“food-safe” or “food-grade,” you can use them. If they have no label stating
that they’re food-safe or food-grade, don’t use them.
What’s
the difference between coconut milk and coconut cream?
Both
coconut milk and cream are made by blending or cooking coconut meat with water.
The mixture is strained to remove the coconut meat. Coconut milk is smooth and
thin (even when full-fat), and coconut cream is thicker and more fatty. If
you’ve ever opened a can of coconut milk and found a thick, creamy layer
floating on top, that’s coconut cream. You can also buy the cream separately.
Did you know you can make your own version of coconut cream as well as make it
easier to remove cream from a can of coconut milk? Check out these tips for
using coconut milk and cream.
Can you
use flaked coconut?
If you
want to add solid coconut to the popsicles, stick with shredded coconut. These
shreds are much thinner and smaller than flakes and will mix easily with the
milk and cream. Yet that doesn’t
necessarily mean they can be used in something that is actually going to be
ingested. If it was indicated as a package that can be used in food
preparation, or if it says ‘food safe’ or ‘food grade’, you can use it. If the
containers do not have a label that reads as food-safe or food-grade do not use
them.
Difference between coconut milk and coconut cream?
While coconut milk is prepared from the extracted
juice of coconut or by blending coconut meat with water, coconut cream is
produced from the same but is prepared by cooking the coconut meat with water.
The liquid is sieved in order to filtrate the coconut meat. Coconut milk is the
pale and watery one even if it is the ‘full-fat’ coconut milk while the coconut
cream is thick and fatty. If the situation is familiar to you and you once
tried to pour coconut milk from the can and saw that on top of everything there
is a layer of a rich and dense liquid which is much thicker than milk itself –
this is coconut cream. It is also sold separately, though its primary use is in
conjunction with the face wash that is also sold in stores. Here is what you
ought to know for making coconut cream, as well as for making the cream easier
to get out of this can of coconut milk. Here are some pointers to this
delicious duo of coconut milk and cream.
May I know if flaked coconut will work as well?
If you wish to include coconut element into your
popsicles it is better to use shredded coconut only. These shreds are thinner
and much smaller than the flakes and will blend properly with the milk and
cream. Less big flakes may be more suitable in case the pops will be garnished
with coconut after the application of chocolate coating. Find out how flaked
and shredded coconut product differ from each other.
Ingredients
·
1 tin (13-1/2 fl. Oz. ) coconut milk
·
1 can coconut cream from which the coconut milk has
been strained, 13-1/2 ounces
·
1/3 cup of maple syrup
·
1 teaspoon coconut flavoring
·
For this, the ratio is 1/4 teaspoon of Vanilla
essence.
·
10 small disposable cups for freezer pops or 10 molds
(3 oz capacity) and wooden pop sticks
Directions
1.
Stir coconut milk, coconut cream, maple syrup and
extracts together in a large bowl.
2. Fill with the mixture and pour into molds or paper
cups; place molds’ tops with holders. If using cups, use foil and then put the
pop stick through the foil. Freeze until firm. To serve, let pops stand at room
temperature 5 minutes before un molding.
Nutrition Facts
1 popsicle: Tim Hortons being the largest fast food
restaurant chain in Canada avails the following nutritive values under 100 in
addition to hamburger A: 177 calories, 14g fat (14g saturated fat), 0
cholesterol, 24mg sodium, 10g carbohydrates (8g sugars, 0 fiber), 2g protein.
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