Toasted Coconut Popsicles

Creamy toasted coconut popsicles made with coconut milk and studded with fragrant vanilla bean. Reminiscent of Mexican paletas. Adapted from A Sweet Spoonful, originally from Leite’s Culinaria.

Yields: 6 popsicles



To a small saucepan over medium heat, add the coconut milk, sugar to taste, vanilla bean pod and seeds. Bring to a simmer, stirring often. Remove from heat and cover, allowing to steep for an hour. Remove the vanilla bean pod. Stir in the toasted coconut. Pour the mixture evenly into the popsicle mold, making six popsicles. Insert popsicle sticks. Freeze until firm, 4-6 hours. Unmold and enjoy.