Coconut Popsicles (Paletas de Coco)

Creamy homemade coconut popsicles with wooden sticks on an aqua background with fresh coconut flakes laying between them.

Coconut Popsicles (Paletas de Coco)

These 4 ingredient creamy Coconut Popsicles (Paletas de Coco) are made with coconut milk, sweetened condensed milk, shredded coconut, and heavy cream for a rich, tropical frozen treat that's perfect for hot summer days. Print the recipe and make a batch to keep in your freezer all season long.

Course Dessert, Snack

Cuisine (EF), (GF), (VE), American, Hispanic

Keyword Coconut Popsicles, Paletas de Coco

Prep Time 5

Cook Time 5

Servings

Calories 146kcal

Equipment

Silicone Popsicle Molds these freeze slower but I like how the lids seal and keep air off the product.
Stainless Steel Popsicle Molds these freeze faster but are a bit more costly.
Aluminum Cover and BPA-FREE plastic mold with 10 popsicle chambers – this mold is solid and will not allow freezing mixture to swell and become mis-shapen like an overfull silicone mold can.
Popsicle Sticks I like these because they are extra long 5” sticks vs. the standard 4 ½” sticks.

Ingredients

13.5 oz full fat coconut milk (400ml), 1 can
1 cup sweetened shredded coconut flakes 65g/2.3oz
1 -14 oz sweetened condensed milk (397ml), 1 can
1 cup heavy cream (220ml), 40% fat

Instructions

Blend the ingredients: Add the coconut milk, shredded coconut, sweetened condensed milk, and heavy cream to a blender. Blend until smooth and fully combined.
Fill the molds: Pour the mixture evenly into popsicle molds, leaving about ½ inch (1.3 cm) of headspace to allow for expansion as the popsicles freeze.
Insert the sticks: If your popsicle mold has a lid with stick slots, insert the sticks before freezing. If using molds without a lid, freeze for about 2 hours, or until the mixture is partially set, then insert wooden sticks into the center of each pop. Continue freezing for at least 6 hours, preferably overnight.
Release and enjoy: To unmold the popsicles, run the outside of the molds under warm water forabout 30 to 60 seconds. Gently pull on the sticks until the popsicles release.

Recipe Variation

Make Piña Colada Popsicles: Fold ½ to ¾cup (75 to 110 g) finely chopped fresh pineapple into the blended coconut mixture before filling the molds. The pineapple adds bursts of juicy sweetness while keeping the creamy coconut base intact. This variation yields about 16 popsicles.

Notes

Nutrition