Ingredients For A Fabulous Life
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Creamy Coconut and Tropical Fruit Popsicles will whisk you off to an island paradise with every single bite!
CREAMY COCONUT AND TROPICAL FRUIT POPSICLES
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.
THE NITTY-GRITTY ON CREAMY COCONUT POPS
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.
LET’S GET DREAMY AND CREAMY!
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:
- Banana
- Mango
- Pineapple
- Mandarin orange slices
- Shredded coconut
- Kiwi
- Papaya
- Grape halves
- Raspberries
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.
THE ULTIMATE GUIDE TO HOMEMADE POPSICLES
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.
And you won’t want to miss the master post on homemade popsicles either, click this link to read the post now: THE ULTIMATE GUIDE TO HOMEMADE POPSICLES
Just download and print the FREE PDF, and you’re in business.
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Creamy Coconut and Tropical Fruit Popsicles
A creamy coconut base with chunks of tropical fruit make every bite an island-worthy experience! Try these luscious pops with all the fruits you love.
Ingredients
- Pkg. unflavored gelatin, dissolved in 1 Tbsp. water
- 1 cup heavy cream
- 1 cup Coco Lopez, coconut creme (cream of coconut)
- One-third cup simple sugar syrup (see note)
- 1 cup coconut milk
- 2/3 cup crushed pineapple, well drained
- Chunks of fresh fruit as desired: banana, kiwi, mandarin orange, grape halves, mango
Instructions
- Have flexible silicone molds ready for filling and make sure there is enough space in the freezer.
- Add the dissolved gelatin, cream, coconut creme, coconut milk and sugar syrup to a large bowl and whisk to thoroughly combine,
- Stir in very well drained crushed pineapple.
- Place 4-5 chunks of your selected fruits into pop molds, fill with coconut creme mixture and insert sticks. Use the cover if it's included with your mold.
- Put the pop molds into the freezer and let freeze for at least 24 hours before un-molding,
- Pops will not be rock hard, so un-mold very carefully just before serving or packaging.
Notes
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.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 277Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 37mgCarbohydrates 30gFiber 4gSugar 20gProtein 4g
Calorie and fat counts will vary with specific ingredients used.
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