marionskitchen.com
No-churn Coconut Ice-cream Pops
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Prep Time
5m
Cook Time
6h 30m
Total Time
6h 35m
This no-churn coconut ice-cream pops recipe is a creamy and delicious treat perfect for summer. With coconut cream, sweetened condensed milk, palm sugar, thickened cream, and desiccated coconut, these pops are easy to make and are sure to be a hit with everyone. Don't forget the colorful sprinkles for a fun touch!
Ingredients
Servings:
Makes about 20
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Place the cans of coconut cream and the condensed milk in the fridge for 4 hours to chill.
2
Heat the palm sugar with ¼ cup water until the sugar dissolves. Allow to cool.
3
Use electric beaters to beat the cream and the palm sugar mixture until firm peaks form.
4
In a separate bowl, whisk together the coconut cream and condensed milk. Fold in a couple of large spoonsful of the whipped cream mixture. Then, in two batches, gently fold the coconut cream mixture into the remaining whipped cream. Pour into small paper cups and insert a straw into the centre. Freeze for 6 hours or until frozen.
5
To serve, dip the cups into hot water for a few seconds and pull the pops out by the straw. Roll the pops in coconut or sprinkles. Serve immediately or place on trays and freeze until ready to use.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories280kcal14%
-
Fat20g1%
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Saturated Fat15g0%
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Carbohydrates22g1%
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Fiber0g0%
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Sugar19g0%
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Protein2g0%
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Cholesterol58mg2%
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Sodium52mg2%
Percent Daily Values are based on a 2,000 calorie diet.