I remember the sound of the ice cream truck from when I was a kid. That music would play, and we’d all lose our minds, digging in our pockets for change. But the popsicles were always a little… weird. Too sweet, a weird waxy texture, and a color that definitely didn’t come from nature.
I’m going to show you how to make the best coconut cream popsicles you’ve ever had. They only have a few ingredients, and they’re so creamy and good you’ll forget all about that ice cream truck. This is the kind of simple recipe that makes you feel like a kitchen genius.
You’ll see just how easy it is to make something a hundred times better than what you can buy at the store. And your friends will think you’re some kind of dessert wizard.
What You’ll Need
The magic of this recipe is its simplicity. You don’t need a huge shopping list. But the quality of what you buy really matters here, especially the coconut milk. Don’t cheap out on that part.
Here’s the thing, you have to use the right kind of coconut milk. If you grab the “light” or “lite” version, you’re going to end up with sad, icy popsicles instead of creamy, dreamy ones. We are not making ice cubes today. We are making something amazing, so the fat is our friend here.
| Ingredient | Amount |
|---|---|
| Full-Fat Coconut Milk | Two 13.5-oz cans |
| Maple Syrup | ½ cup |
| Vanilla Extract | 1½ tsp |
| Fine Sea Salt | ¼ tsp |
I really like the Aroy-D or Thai Kitchen brands for coconut milk. They’re super consistent and don’t have a bunch of weird gums or fillers in them. You just get pure, creamy coconut goodness, which is exactly what we want. The maple syrup should be the real stuff, not pancake syrup. The flavor is so much better and it makes a huge difference.
Tools For the Job
You don’t need any fancy kitchen gadgets for this. If you have a bowl and a whisk, you’re pretty much halfway there. The popsicle mold is the only special thing, and you can find them for cheap online or at most big grocery stores.
| Tool | Purpose |
|---|---|
| Popsicle Mold | For shaping the pops |
| Popsicle Sticks | The handles! |
| Medium Bowl | For mixing |
| Whisk | To get it smooth |
If you don’t have a real popsicle mold, don’t sweat it. You can totally use small paper cups or even an ice cube tray in a pinch. Just pour the mixture in, freeze for about an hour until it’s a little slushy, and then stick the popsicle sticks in the middle. They’ll stand up straight. It works just as well.
How to Make Coconut Cream Popsicles, Step-by-Step
This is so easy you’re going to laugh. It takes about five minutes to mix everything together. The hardest part is just waiting for the freezer to do its job.
Step 1: Get Everything in a Bowl
Open up your two cans of full-fat coconut milk and pour them into your medium-sized bowl. Don’t forget to scrape the thick, creamy stuff off the top of the can—that’s the best part.
Step 2: Add the Good Stuff
Now, pour in the ½ cup of maple syrup, the 1½ teaspoons of vanilla extract, and the ¼ teaspoon of salt. Don’t skip the salt! It sounds weird, but it makes the coconut and maple flavors so much bigger and better.
Step 3: Whisk It All Together
Grab your whisk and mix everything until it’s completely smooth. You want to make sure there are no lumps of the thick coconut cream left. It should look like a smooth, slightly off-white liquid. This should only take about 30 seconds.
Step 4: A Quick Taste Test
This is important. Dip a spoon in and taste the mixture. It should taste a little bit sweeter than you want the final popsicle to be. Freezing dulls sweetness, so if it tastes perfect now, it’ll taste a little bland later. If needed, add another tablespoon of maple syrup.
Step 5: Fill Your Molds
Carefully pour the mixture into your popsicle molds. Make sure to leave a little bit of space at the top, maybe about a quarter of an inch. The liquid will expand a little when it freezes, and this prevents a messy overflow.
Step 6: Add Sticks and Freeze
Put the lid on your popsicle mold and insert the popsicle sticks. If you’re using paper cups, wait about an hour before putting the sticks in. Place the mold in the freezer on a flat surface so it doesn’t tip over.
Step 7: The Waiting Game
Freeze the popsicles for at least 6 hours. I usually just leave them in overnight to be safe. You want them to be frozen solid all the way through.
Step 8: Getting Them Out
This can be tricky if you’ve never done it. Don’t just yank on the stick. Hold the plastic part of the mold under warm running water for about 15-20 seconds. This melts the very outer layer and the popsicle will slide right out.
Pro Tips From My Kitchen
I’ve made these a million times, and I’ve made all the mistakes so you don’t have to. Here are a few things I’ve learned that make a huge difference.
Tip #1: Shake That Can!
Canned coconut milk separates. The thick cream rises to the top and the watery part sinks to the bottom. Before you even open the can, give it a really good shake for about 30 seconds. This helps mix it all up and makes your job of whisking it smooth so much easier.
Tip #2: Don’t You Dare Use Light Coconut Milk
I know I said this before, but it’s the most important rule. Fat equals creamy. No fat equals icy. Light coconut milk has too much water content, and it will freeze into a solid, crunchy block of ice. You need the high-fat content from full-fat coconut milk to get that smooth, creamy texture we’re after.
Tip #3: The Salt is Not Optional
A lot of people think salt in a dessert is strange, but it’s a secret weapon. Salt doesn’t make things salty; it enhances all the other flavors around it. That tiny ¼ teaspoon of salt will make the coconut taste more coconutty and the maple syrup taste richer. Trust me on this.
Tip #4: Taste Before You Freeze
I can’t stress this enough. Once it’s frozen, you can’t fix it. The mixture needs to be just a little bit on the sweeter side before it goes into the mold. Your taste buds don’t work as well on super cold food, so that extra bit of sweetness is key.
Fun Substitutions and Variations
The basic recipe is fantastic on its own, but it’s also a perfect starting point for getting creative. You can add all sorts of things to change it up.
For a Fruity Twist
This is probably my favorite way to change things up. You can add fruit puree or small pieces of fruit to the mix.
- Lime Coconut: Add the zest of one lime and 2 tablespoons of fresh lime juice to the mixture. It tastes like a tropical vacation.
- Mango Lassi Pops: Blend ½ cup of fresh or frozen mango chunks with the coconut milk mixture before pouring it into the molds.
- Berry Swirl: Fill the molds halfway with the coconut mixture. Spoon in a little bit of mashed raspberries or strawberries, then top with more coconut mixture. Use a popsicle stick to gently swirl it together.
For a Richer, More Decadent Pop
If you want something that feels a little more like a fancy dessert, try one of these.
- Chocolate Dipped: After the popsicles are frozen, melt about 1 cup of good-quality chocolate chips with a teaspoon of coconut oil. Dip the frozen popsicles into the chocolate and place them on a wax paper-lined plate to set in the freezer.
- Toasted Coconut: Before you mix everything, spread about ½ cup of shredded, unsweetened coconut on a baking sheet and toast it in the oven at 350°F for about 5-7 minutes, until it’s golden brown. Let it cool completely, then stir it into the coconut milk mixture for a great texture and toasty flavor.
- Coffee Pops: Dissolve 2 tablespoons of instant espresso powder in 2 tablespoons of hot water, then whisk that into the coconut milk mixture. It’s like a frozen coffee drink on a stick.
Making Them Ahead and Storing Them
These are basically designed to be made ahead of time. Once they’re frozen solid, you can take them out of the mold. This is actually better for long-term storage, as it frees up your mold to make another batch!
To store them, place the individual popsicles in a single layer in a freezer-safe bag or container. I like to put a small piece of parchment paper or wax paper between each one to keep them from sticking together. They’ll stay perfect in the freezer for up to a month, but I promise they won’t last that long.
A Quick Note on Nutrition
I’m a chef, not a nutritionist, but what I love about these is that you know exactly what’s in them. You’re getting healthy fats from the coconut, and the sweetness comes from natural maple syrup. They are dairy-free and vegan, which is great. They’re a treat you can actually feel good about eating, and they have way less sugar than anything you’d find in a box at the store.
Frequently Asked Questions
Q1. Why were my popsicles icy instead of creamy?
Ans: You most likely used light coconut milk or a brand with a low fat content. You absolutely have to use full-fat canned coconut milk for a creamy texture.
Q2. Can I use a different sweetener?
Ans: Yes! Agave nectar works great as a one-to-one substitute for maple syrup. You could also use honey, but it will have a slightly different flavor and won’t be vegan anymore.
Q3. Help! I can’t get my popsicles out of the mold!
Ans: Just run the outside of the mold under warm (not hot!) water for about 15-20 seconds. Wiggle the stick gently, and it should slide right out.
Q4. Can I make these without an electric mixer?
Ans: You don’t need an electric mixer at all for this recipe! A simple bowl and a whisk is all it takes to get the mixture perfectly smooth.
Q5. How long do they take to freeze solid?
Ans: It depends on your freezer, but a safe bet is to give them at least 6 hours. I find that leaving them overnight is the easiest way to make sure they’re fully set.
Wrapping Up
See? It’s almost ridiculously easy. You’re just five minutes of mixing and some patient waiting away from having the most amazing, creamy coconut popsicles. You can feel good about the ingredients, and they taste so much better than anything you can buy.
Now it’s your turn. Give this recipe a try this week. And when you do, come back and leave a comment! I’d love to hear how they turned out for you. Did you try any of the variations? Did you invent your own? Share your ideas, because that’s the best part of cooking.
