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Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.
Photograph by Con Poulos
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Photo: Coconut Pops Recipe
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By looloo522_3550657
Boston, MA
on July 30, 2010
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Th coconut milk and coconut separated as soon as I poured it into the mold. I tried blending it some more, but did the same thing. Looks disgusting!
By butchyboy1_12148772
Brewster, 61
on September 13, 2009
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This recipe was easy to put together and held my grandchildren's interest from start to finish. They enjoyed checking the pops every hour to see if they were ready to eat. I didn't have lime so I used imitation lemon juice only (no zest. I poured them into small plastic cups with craft sticks. When you pour the mixture in you need to wait about 1 hour before the pop is firm enough to hold the stick upright. We're ready to make again next weekend.
By erinrob_12147735
Tyler, 83
on September 13, 2009
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Rather than use sugar, I added half a can of coconut cream and a little extra shredded coconut. Delicious popsicles and we saved part of the mix to add rum to for cocktails.
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