One of my dear friends recently moved a few hours away. We talk food a lot, and she gives me all kinds of recipe suggestions and requests to post on here. Her list of dietary restrictions is worse than mine, but includes most of my dietary restrictions. Her latest request was for popsicles. She’s a big fan of coconut, so I went for straight-up coconut popsicles this time. If you’re wondering what I mean by “straight-up coconut”, check out this recipe for raspberry cream popsicles I posted last year. It’s a coconut based recipe, but the popsicles aren’t coconut flavoured.
Last week, I mentioned that it was finally warming up in Canada. I know it’s technically still only Spring, but one never knows how long to expect the nice weather to last. We didn’t really get much of a summer last year, and then Winter was exceptionally long. For this reason, I’m jumping right into Summer-mode, lest Summer be over in the blink of an eye.
So, Nic, this one’s for you. And for anyone who enjoys coconut, summer, popsicles, or any combination of those.
1 can full fat coconut milk, refrigerated overnight
1/4 cup maple syrup
2 tbsp coconut shreds
Take the can of coconut milk out of the fridge. Slowly turn it upside down and open it. That way, the thicker part of the coconut milk will be at the bottom and the liquid qill be at the top. Drain the liquid, or save it for something else (try adding it to smoothies).
Scoop out the fatty part of the coconut milk into a bowl. Mix all ingredients well and pour into popsicle moulds. Freeze for at least 4-6 hours (depending on your freezer).
Makes about 3 popsicles (depending on the moulds you use) so multiply as needed.