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Coconut Ice Pops

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Coconut Ice Pops
  • Prep 5 min
  • Total 9 hr 0 min
  • Servings 10
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This easy no-fuss frozen dessert recipe for ghostly white coconut pops is the perfect treat to cool off on Halloween!
Updated Sep 10, 2014

Ingredients

  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 1 cup half-and-half
  • 1/2 cup sugar
  • 1/2 teaspoon coconut extract
  • 2/3 cup flaked sweetened coconut
  • 10 frozen ice-pop molds or paper cups (3-oz size)
  • 10 craft sticks (flat wooden sticks with round ends)

Steps

  • 1
    In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
  • 2
    Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a nice crunch in the ice pops, toast the coconut. The pops won’t be white, though.

Nutrition

110 Calories, 5g Total Fat, 1g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
110
Total Fat
5g
0%
Saturated Fat
4g
0%
Sodium
30mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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