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Recipe by Shauna Sever

Coconut and Vanilla Bean Ice Pops

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Coconut and Vanilla Bean Ice Pops
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

5 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free

Few things are more perfectly paired than vanilla beans and warm milk, but creamy coconut milk is a delicious companion for vanilla. This recipe is the antithesis of those freezer-burned fudge pops from the grocery store.

Ingredients

Main ingredients

  • 1 (14-ounce) can full-fat coconut milk

  • 1/2 vanilla bean, split lengthwise and caviar scraped

  • 3 to 4 tablespoons granulated sugar, to taste

  • pinch of salt

Directions

Prepare the Ice Pops

1.

In a small saucepan over medium heat, whisk together coconut milk, vanilla bean pod, vanilla caviar, sugar, and salt. Cook, stirring occasionally, until mixture just begins to bubble. Remove from heat (do not boil). Cover and let steep for at least one hour.

2.

Remove the vanilla pod and scrape any remaining caviar into pan. Whisk mixture to blend.

3.

Transfer mixture to a large measuring cup for easy pouring and pour into ice pop molds. Freeze until firm.

Prepare the Ice Pops

Yield: 6 3-ounce pops

Recipe tags

coconut creamy frozen desserts ice pops summer vanilla beans
Coconut and Vanilla Bean Ice Pops

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