Creamy Toasted Coconut Popsicles
Videos
Course Only Video
Vegan is tasting pretty great these days I confess. These are so delicious and easy to dip into (non vegan) dark chocolate once frozen! Just saying.
We call them icy poles here in Australia and I often have this discussion with my peeps (you guys) from around the world. Don't ask me why the same thing essentially has all these different names, but they do!
I do love my silicone ice cream moulds from Alyce Alexandra, make sure you go get some and tell her I sent you. They are really good and will make this recipe a pleasure to create.
And the names are....
Popsicles (United States)
Ice Lollies (United Kingdom)
Sip Up (India)
Paletas (Mexico)
Kakigori (Japan)
Freezie (Canada)
Ice Candy (Philippines)
Penna Cool (Trinidad)
We have absolutely LOADS of other ice cream, icy pole recipes on this site and a course The Whole Scoop to boot. It is time to get in there and start creating.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Litre coconut milk (I prefer long life for this recipe but tinned is fine.) Recipe
- 50 Grams shredded coconut
- 120 Grams white sugar for colour
- 50 Grams cornflour or cornstarch
- 2 Tablespoons vanilla bean paste BUY
Do
- 1
Place the coconut milk into the Thermomix bowl.
- 2
Dry toast the shredded coconut on a stove top until golden and fragrant. Add to the Thermomix bowl.
- 3
Warm the milk 5 min/90°C/speed 1. Allow to infuse in the bowl until the mixture has cooled considerably. (At least 20 minutes) Strain well, removing the toasted coconut. Return the milk to the Thermomix bowl.
- 4
Add remaining ingredients except vanilla bean paste and cook 8 min/100°C/speed 4.
- 5
Lay the ice cream moulds on a flat baking tray that you can fit into your freezer. Set aside.
- 6
Add vanilla and blend 5 sec/speed 8. Pour into a jug and chill before you divide between ice cream moulds before transferring to the freezer for a few hours or overnight. Once frozen, make sure you remove them from the moulds and store in an airtight container in the freezer until ready to serve them.
- 7
Alternatively, once completely chilled, churn following manufacturers instructions and keep frozen. This will taste amazing fresh from the churner, but serves quite well straight from the freezer if stored correctly.
- 8
They will last at least 3 weeks in the freezer.
- 9
If you only get a couple of ice cream moulds, you can leave the mix to age in the fridge until you have frozen and removed the current icy poles. OR, just churn freeze and eat whatever is left!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
