I know you've heard me say it before but it bears repeating ... I am a huge coconut fan. Coconut ice cream, coconut pie, coconut cookies - I love them all. The only thing that I could really never get used to was coconut milk and coconut water. All of the coconut drinks that I've tasted have a strange consistency and texture that I just cant seem to get used to.
What I didn't realize was that I could add sugar to my coconut milk and freeze it to make an incredibly refreshing treat. It no longer has the weird texture of a beverage, now it's a snack. A sink your teeth into, wonderfully coco-nutty snack.
These are as easy to make as it sounds. Sugar, coconut milk and coconut. I like to dress mine up a little and turn them into a truly decadent dessert by dipping them in chocolate too.
I first saw this recipe on www.hungrygirlporvida.com. I'm not sure why this idea never occurred to me before but let me just say - genius.
3 1/2 cups coconut milk
1/2 cup toasted, unsweetened coconut plus more for garnish
1/2 cup plus 2 tablespoons organic cane sugar (or granulated)
1.5 ounces (3 tablespoons) spiced rum
1 cup chocolate chips
3 tablespoons coconut oil
In a mixing bowl combine the coconut milk, toasted coconut, sugar,
and rum. Whisk to combine and dissolve the sugar. Divide between ice pop
molds and freeze 1 hour before inserting sticks. Continue to freeze
until frozen solid – at least 4 hours.
Melt the chocolate and coconut oil together, either in a double
boiler or in 30 second bursts in the microwave, stirring between each
burst until melted and smooth. Pour the chocolate into a glass wide
enough to fit a popsicle. Unmold the pops in batches, about 2 at a time,
leaving the rest in the freezer, and dip pops into the chocolate.
Sprinkle with more coconut immediately, the chocolate will firm up
quickly! Enjoy!
- See more at: http://www.hungrygirlporvida.com/blog/2013/08/15/chocolate-dipped-coconut-rum-popsicles/#sthash.hBY2iak3.dpuf
Chocolate Dipped Coconut Pops
3 1/2 cups coconut milk
1/2 cup toasted coconut, plus more for sprinkling
3/4 cup sugar
1 cup chocolate chips
Whisk milk, coconut and sugar together.
3 1/2 cups coconut milk
1/2 cup toasted, unsweetened coconut plus more for garnish
1/2 cup plus 2 tablespoons organic cane sugar (or granulated)
1.5 ounces (3 tablespoons) spiced rum
1 cup chocolate chips
3 tablespoons coconut oil
In a mixing bowl combine the coconut milk, toasted coconut, sugar,
and rum. Whisk to combine and dissolve the sugar. Divide between ice pop
molds and freeze 1 hour before inserting sticks. Continue to freeze
until frozen solid – at least 4 hours.
Melt the chocolate and coconut oil together, either in a double
boiler or in 30 second bursts in the microwave, stirring between each
burst until melted and smooth. Pour the chocolate into a glass wide
enough to fit a popsicle. Unmold the pops in batches, about 2 at a time,
leaving the rest in the freezer, and dip pops into the chocolate.
Sprinkle with more coconut immediately, the chocolate will firm up
quickly! Enjoy!
- See more at: http://www.hungrygirlporvida.com/blog/2013/08/15/chocolate-dipped-coconut-rum-popsicles/#sthash.hBY2iak3.dpuf
Pour into molds.
Freeze.
If you want to add chocolate, melt chocolate chips in a bowl.
Dip frozen pops into chocolate and sprinkle with coconut.
I can't believe that I discovered these AFTER the summer was over. (Maybe that was really a blessing in disguise.) I love these and if you're a coconut fan, I'm pretty sure you will too.
Ciao!
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