Rich and silky coconut milk pops infused with vanilla and lightly sweetened with maple syrup, offering a smooth, refreshing treat perfect for warm days.
Recipe Information
Total Time:
Yield:
11 pops
Ingredients
2 cans (13- to 14-ounce) full-fat coconut milk
1 vanilla bean
¼ cup maple syrup or other natural sweetener
1½ teaspoon vanilla extract
¼ teaspoon sea salt
Wooden pop sticks
Directions
For each pop, cover the mold with foil. Using a sharp knife, cut a slit in the center of foil. Remove foil. Set aside.
Shake cans of coconut milk before opening. Pour coconut milk into a 2-quart saucepan. Heat over medium heat until just below simmering point. Twist vanilla bean to release flavor; stir into coconut milk. Add maple syrup, vanilla extract and salt. Cook and stir over medium heat for 8 minutes or until mixture is thickened. Cool slightly.
Remove vanilla bean. Pour mixture into molds. Place foil over molds and insert sticks through the knife slits. Place molds in a baking pan. Freeze for 4 hours or until firm.
To serve, remove foil and molds from frozen pops mixture.
