Coconut and Vanilla Bean Ice Pops

  • Cooking and Prep: 5 h
  • Serves: 6
  • No Allergens

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 (4)

Main ingredients

Start Cooking

Prepare the Ice Pops

Yield: 6 3-ounce 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.

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