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Coconut Ice Pops
Coconut Ice Pops Erin McDowell

A dip in the pool. A glass of lemonade. An industrial-strength air conditioner. Finding ways to keep cool is your top priority these days. So may we suggest this recipe for coconut ice pops as another way to beat the heat? All you have to do is stir the ingredients together, pour the mixture into molds and freeze for a creamy, dreamy treat. No molds on hand? Go old-school by using ice-cube trays or paper cups. Then sit back, relax and pretend you’re on a beach.

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Makes about 8 ice pops
Start to Finish: 4 hours (includes freezing time)


1 cup coconut water

½ cup sugar

3 cups coconut milk

½ teaspoon pure vanilla extract

¼ cup finely shredded coconut

1 cup jam or jelly (optional)


1. In a medium pot over medium heat, bring the coconut water and sugar to a simmer, stirring to dissolve the sugar.

2. Transfer the mixture to a medium bowl and cool slightly. Stir in the coconut milk, vanilla and shredded coconut.

3. Pour the mixture into ice-pop molds. Press sticks into the center of the pops and freeze until solid, 3 to 4 hours. (If using jam, freeze the pops for 1 hour before adding 2 tablespoons jam to the top of each mold.)

Finishing Touches

It's the details that count! Try these tips

  • Make these pops vegan-friendly by replacing the regular sugar with raw cane sugar.

  • Looking for an even more indulgent treat? Dip the finished pops into melted chocolate, then return them to the freezer until the chocolate has set, 1 to 2 minutes. (Bonus points for rolling them in toasted coconut or almonds.)

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