Adrienne Gajownik


Cinnamon coconut popsicles

One of the best summer treats are popsicles. I have many memories as a kid enjoying those sugary artificial-colored popsicles. You know the ones I'm talking about. Bright blue, red, green, orange and purple. Nowadays I avoid those and enjoy popsicles that use whole food ingredients like fresh fruit and real organic milk, almond or coconut milk. Of course, homemade ice cream is great too, but I don't own an ice cream maker. Plus popsicles take a lot less time to make.

We bought coconut popsicles from Whole Foods a few weeks ago. They were good, but really sweet. I decided to try to make my own version at home. The hardest part about making popsicles for me was finding the molds. I tried a few different stores before finding these buried at Target.

Cinnamon Coconut Popsicles
Serving size: 4 popsicles
1 can of coconut milk, full fat*
1 tsp cinnamon
2 tbsp maple syrup
1/4 c unsweetened shredded coconut or coconut flakes (optional)
Popsicle molds 

Stir all ingredients together in a bowl. Pour into your popsicle molds. Put the tops or sticks into the molds and freeze. Freeze for 6-8 hours or until popsicles are completely frozen. When you're ready to eat them, remove from freezer and run hot water over the bottom of the molds to loosen the pops.
*Full fat coconut milk will make the pops creamier.

Cool down with these summer treats too:
Watermelon granita
Espresso granita
32 homemade pops
One ingredient ice cream