Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1 cup of heavy cream
- 1/2 cup of sugar
- 1/2 cup of shredded coconut
- 1/4 cup of coconut flakes
- 1/4 teaspoon of salt
Special equipment needed:
- Popsicle molds
- Popsicle sticks
Step-by-step instructions:
1. In a medium saucepan, combine the coconut milk, heavy cream, sugar, shredded coconut, coconut flakes, and salt. Stir until the sugar has dissolved.
2. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer. Remove from heat.
3. Let the mixture cool for 10-15 minutes.
4. Pour the mixture into popsicle molds, leaving a little bit of space at the top.
5. Insert popsicle sticks into each mold.
6. Freeze the popsicles for at least 4 hours, or until completely frozen.
7. To remove the popsicles from the molds, run the molds under warm water for a few seconds.
8. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Freezing time: 4 hours
Temperature:
Medium heat
Serving size:
Makes 6-8 popsicles
Nutritional information:
Per serving (1 popsicle):
Calories: 284
Fat: 23g
Carbohydrates: 20g
Protein: 2g
Sodium: 105mg
Sugar: 18g
Substitutions for ingredients:
- You can use light coconut milk instead of regular coconut milk.
- You can use coconut cream instead of heavy cream.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add chopped nuts or chocolate chips to the mixture.
- You can use different flavors of extracts, such as vanilla or almond.
- You can add a few drops of food coloring to the mixture to make it more colorful.
Tips and tricks:
- Make sure to let the mixture cool before pouring it into the popsicle molds, as pouring hot liquid into plastic molds can cause them to warp or melt.
- If you don't have popsicle molds, you can use paper cups and popsicle sticks instead.
- To make the popsicles more creamy, you can blend the mixture in a blender before pouring it into the molds.
Storage instructions:
Store the popsicles in an airtight container in the freezer for up to 1 month.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the popsicles on a platter with shredded coconut and coconut flakes sprinkled on top.
Garnishes:
Shredded coconut and coconut flakes.
Pairings:
These popsicles pair well with tropical fruits, such as mango or pineapple.
Suggested side dishes:
Not applicable.
Troubleshooting advice:
- If the popsicles are difficult to remove from the molds, run them under warm water for a few seconds.
- If the popsicles are too hard, let them sit at room temperature for a few minutes before serving.
Food safety advice:
- Make sure to use clean popsicle molds and popsicle sticks.
- Store the popsicles in an airtight container in the freezer to prevent freezer burn.
Food history:
Coconut is a staple ingredient in many tropical cuisines, including those of Southeast Asia, the Caribbean, and South America.
Flavor profiles:
This recipe has a sweet and creamy coconut flavor.
Serving suggestions:
Serve these popsicles as a refreshing dessert on a hot summer day.
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