A creamy coconut base with chunks of tropical fruit make every bite an island-worthy experience! Try these luscious Creamy Coconut and Tropical Fruit Popsicles with all the fruits you love. And you don’t need to stay tropical either, try grape halves or berries, both would be fabulous.
There’s nothing gritty about these deliciously creamy pops! But that’s exactly why we need to talk about the texture and firmness of any pops made with these ingredients.
Creamy Coconut and Tropical Fruit Popsicles are made with a combination of plain cream, cream of coconut (think Coco Lopez) and coconut milk. That’s a lot of coconut flavor in one pop!
But, those ingredients also produce a dreamy, creamy pop that tends to be soft in texture. That means you must use a flexible silicone popsicle mold when making this type of pop.
To counteract the softness of the finished pops, I’ve added unflavored gelatin to the recipe to help make these pops a little firmer and melt much slower. It’s the perfect solution!
There are lots of different popsicle molds on molds on the market these days, if you haven’t looked lately, you likely be amazed and dazed!
Don’t get intimidated, just try to keep in mind the kind of pops you want to make on a regular basis, and buy an appropriate mold.
In all honesty, since there is such a large choice of molds, most are fairly inexpensive. So, while you’re shopping, I’d truly advise you to get one flexible mold and one hard-sided, traditional mold.
With both molds in your kitchen arsenal, you’ll be equipped to produce practically any popsicle recipe that you’d like to make.
The recipe for Creamy Coconut and Tropical Fruit Popsicles contains crushed pineapple in the actual base. But that’s just where the tropical fruit flavors begin.
Here’s a list of fruits that I think are wonderful choices for adding to these creamy pops:
As with all popsicle recipes that I make, I recommend a full 24 hours of freezing time before attempting to unmold your pops. Trying to take your pops out of their molds before they’re fully frozen can just ruin your day, trust me, been there, done that!
Take extra care when removing the pops from their flexible mold so you they don’t break. You want to peel the flexible mold from the pop.
(THIS IS THE SILICONE MOLD AND IT’S COVER I USED FOR THESE POPS)
NAN’S TIPS: Both coconut creme and coconut milk tend to separate in their container, so make sure to stir both well before adding to the recipe.
When it comes to making homemade popsicles, there are some guidelines and tips that can make the difference between failure and success.
And that’s why you might want to read the master article on this subject before diving into making Creamy Coconut and Tropical Fruit Popsicles.
CLICK HERE TO READ THE POST NOW: THE ULTIMATE GUIDE TO HOMEMADE POPSICLES
Different ingredients freeze at different temperatures, thus making the process of making homemade popsicles a little tricky.
Plus, you’ve got to consider the amount of air inside the ingredients and how to keep your pops from being hard slabs of ice.
For example, smoothies have lots of air whipped inside, so you need to leave more room in the mold for expansion. And alcohol freezes at much lower temperatures than other ingredients, so recipes need to be adjusted accordingly.
So you can see, there’s a little more to making fabulous popsicles than just pouring liquid into a mold.
That’s exactly why I created my “Pop Primer”. It’s a “cheat-sheet” that will make sure you know exactly how to work with any ingredients you want to make pops with.
My 6 Page downloadable PDF is full of the facts you need to know to make perfect popsicles each and every time.
Just download and print the FREE PDF, and you’re in business.
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SIMPLE SYRUP: Place 1 cup water and 1 cup sugar in small saucepan over medium heat. Stir to fully dissolve sugar and cook for 2 minutes. Remove from heat, cool and store in a tightly covered container at room temperature.
Calorie and fat counts will vary with specific ingredients used.
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