This recipe for toasted coconut popsicles is a family favorite for the summertime. They are sweet, refreshing, and super simple to whip up. The quality ingredients make it a guilt free treat. 
Ok, I have to admit I’m still kind of new to the whole food blogging thing. Do you have any idea how hard it is to photograph popsicles?! Extremely! They were melting all over my counter, which explains why some of them look like they have a bite out of them.
Next time I will know the camera needs to be in my hand with the settings set before I even think about laying one on the counter.
All that aside, you simply must try these toasted coconut popsicles. Good picture, or not, these things are delicious!
The coconut adds a toasty caramelized flavor.
Also, they are a snap to whip up!
Toasted Coconut Popsicle Ingredients
2 cans coconut milk
1/4 cup coconut sugar
1 teaspoon vanilla
1.5 cups shredded unsweetened coconut
Toasted Coconut Popsicles Process
- Begin by toasting 1.5 cups of unsweetened shredded coconut in a cast iron on medium to low heat, stirring constantly. I actually wrote a whole blog post about this HERE, in case you want to check it out. But, its a super simple process!
- Next, add the coconut milk, coconut sugar, vanilla and one cup of the toasted coconut to a blender. Blend until smooth.
- Pour the liquid into your popsicle molds.
- Freeze for several hours, or until hard.
- Remove from the molds, and dip the top half of the popsicle in the remaining half cup of toasted coconut.
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Toasted Coconut Popsicles
This recipe for toasted coconut popsicles is a family favorite for the summertime. They are sweet, refreshing and super simple to whip. The quality ingredients make it a guilt free treat.
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Servings: 4
Ingredients
- 1 1/2 cups unsweetened shredded coconut
- 2 cans coconut milk
- 1/4 cup coconut sugar
- 1 teaspoon vanilla
Instructions
- Begin by toasting 1.5 cups of unsweetened shredded coconut in a cast iron on medium to low heat, stirring constantly.
- Next, add the coconut milk, coconut sugar, vanilla and one cup of the toasted coconut to a blender. Blend until smooth.
- Pour the liquid into your popsicle molds.
- Freeze for several hours, or until hard.
- Remove and dip the top half in the remaining half cup of toasted coconut.
Video
Notes
- Amount of popsicles will depend on your specific mold.
Nutrition
Calories: 642kcal | Carbohydrates: 22g | Protein: 6g | Fat: 63g | Saturated Fat: 56g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 57mg | Potassium: 611mg | Fiber: 6g | Sugar: 9g | Vitamin C: 2mg | Calcium: 44mg | Iron: 7mg
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Enjoy!
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Thank you so much for stopping by the farmhouse!
Allana says
Please where did you get the popsicle stick mold? I can find the link
Thank you!
cath says
My kid’s loved these! Can’t wait to make them again.
Lindsay says
This is our new favorite summer treat! So easy and delicious!
Gula ja wa says
Hi Lisa ,
our kids very love your toasted coconut popsicles since I made it for them, you have given me the idea to keep them at home 🙂
Janice says
I absolutely love the photos exactly as they are! And before I clicked to read was thinking how talented you are, they look like they were taken by a studio kitchen.
I dont subscribe to alot, (five total actually, and other than yours they are ministry based) and I never leave comments on anything.
You are doing a great job and so happy for you and your family!
Lisa says
Thank you so much Janice!! That is very encouraging. 🙂
BlogtasticFood says
Wow thay look amazing!!!
Lisa says
Thank you so much Nicolas!
Hope says
Yuuum, these look so good!
Pamela says
Next time try a marble cutting board pre chilled in the fridge so it keeps the popsicles colder a bit longer than setting on your warmer counters. At least it could give you a few extra minutes before they begin to melt. Personally, I think your photos looks great and the popsicles look yummy.
Of course finding room in the fridge is another story. 🙂
Lisa says
Ahh great tip! I knew there had to be some tricks to it!