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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 snoopydudett11
on May 05, 2013
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I made these coconut pops to get into the spring mood, they were really light and refreshing but also creamy so they were perfect for the occasion!
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.
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