Coconut has a million uses, and now that it's fairly easy to find and not as expensive as it once was, I use it more than ever.
I'm not someone to jump on the bandwagon of every new fad, so I'd be lying if I said that I have bought into the opinion of those who think it's a miracle ingredient. Still, I'm aware of the health benefits and I like to have options when I cook. Coconut oil heats well in cooking and baking, coconut milk turns a simple dish into something special, and shredded coconut is my secret ingredient in many, many, baked goods.
I've used coconut milk to make ice cream in the past, particularly when my son was unable to handle any dairy products at all. He is still on a limited dairy diet, although he can handle small amounts. Still, I've gotten so used to using dairy substitutes, that I now have a world of options available to me. So this week, I decided to make coconut popsicles. I've never made them before, and was anticipating having to play around with the recipe a bit to get it right. Turns out they're pretty much impossible to mess up, and I was happy with the recipe I created after the first try.
My sons love these, and they are the perfect creamy summer treat.
Coconut Pops(Makes 4)
1 can coconut milk (I used regular, full fat)
1/4 cup sweetened shredded coconut
1-2 tablespoons agave nectar (optional)
1- Mix all ingredients together in a bowl with a spoon. Taste and adjust sweetness, but keep in mind that they will taste sweeter once frozen.
2- Pour into ice pop molds and freeze several hours.
***I didn't bother to mix it in the blender because I like the texture of the shredded coconut in the popsicles. If you don't, blend until smooth and then pour into the molds.