These homemade coconut popsicles are rich, creamy, and super simple to make! They’re the perfect summertime refresher.
Easy Coconut Popsicles
I am mildly obsessed with coconut. The smell, the taste, in drinks, desserts or frozen! Although I love coconut year round (as you can see from my coconut curry butternut squash soup and coconut macaroons), summer makes me crave it even more! When I was younger, I spent many summers in Puerto Rico with cousins and I remember enjoying delicious coconut paletas to cool off in the heat. These coconut popsicles are a lightened up version that’s every bit as delicious as the popsicles I remember from my childhood.
Why You’ll Love These Coconut Popsicles
- Easy to make. These popsicles have a short ingredient list and the prep is as easy as stirring all the ingredients together. The hardest part is waiting for them to freeze!
- Creamy and refreshing. I love that these aren’t like other fruit popsicles—they have some substance to them! They’re cool and refreshing, but the creaminess and shredded coconut make them feel more satisfying.
- Lightened up. With a few simple ingredient swaps, you can still get that rich, creamy texture without having to use full-fat coconut milk.
What You’ll Need
I love that this recipe uses full cans of evaporated milk and coconut milk. That means you don’t need to find ways to use the extras! Scroll down to the recipe card below for exact measurements.
- Fat–free evaporated milk – Not condensed milk! Evaporated milk is unsweetened.
- Lite coconut milk – For coconut goodness without all the coconut fat.
- Powdered sugar – This dissolves right into the coconut popsicle mixture so you don’t need to start by making a simple syrup.
- Coconut extract – The extract is important here—it really brings home that coconut flavor!
- Cinnamon – Just a bit adds some warmth.
- Shredded sweetened coconut – If you’re not a fan of the texture of shredded coconut, you can leave this out.
How to Make Coconut Popsicles
See the recipe card below for printable instructions.
- Combine. Add the ingredients to a bowl and stir until incorporated.
- Assemble. Pour the coconut mixture into popsicle molds and insert the sticks.
- Freeze. Place the popsicle molds in the freezer and freeze until solid. (The time needed will depend on the size and shape of the molds.)
Tips and Variations
- Stir the popsicle mixture a few times. You don’t want the shredded coconut to settle at the bottom of the mixing bowl, so give it a stir after pouring it into 2 or 3 ice pop molds to re-distribute it.
- Use popsicle molds. There are workarounds for making popsicles without molds, like using disposable cups, but popsicle molds really work best. Here are my favorite popsicle molds.
- Know how to loosen stuck popsicles. If you’re having trouble getting the pops out of the molds, you can set the molds in a bowl of hot water for a few seconds or run them under the tap. This will loosen the popsicles so they’re easier to remove.
- Make them chocolatey. Drizzle the coconut popsicles with Magic Shell before serving if you like chocolate with your coconut.
Proper Storage
It’s best to store homemade coconut popsicles in the molds to keep them fresh. If you need to use the molds again, you can remove the frozen pops and wrap each of them individually in plastic wrap and store them in a freezer bag or airtight container. They’ll keep for up to 2 months in the freezer.
More Popsicle Recipes
- Raspberry Coconut Chia Pudding Popsicles
- Turmeric Golden Milk Popsicles
- Lemon and Ginger Ice Pops
- Citrus Basil Mojito Pops
- Avocado Coconut Popsicles
- Peaches and Cream Popsicles
Coconut Popsicles
Ingredients
- 12 ounce can fat-free evaporated milk
- 14 ounce can light coconut milk
- ½ cup powdered sugar
- 2 teaspoons coconut extract
- cinnamon, to taste
- 1/2 cup shredded sweetened coconut
Instructions
- Mix all ingredients in a bowl.
- Pour into freezer molds.
- Freeze and Enjoy!!
