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Coconut and vanilla bean ice pops

March 28, 2017

Coconut and vanilla bean ice pops

Coconut and vanilla bean ice pops


1 14-ounce can full-fat coconut milk

1/2 vanilla bean, split lenghtwise and caviar scraped

3 to 4 tablespoons granulated sugar, to taste

Pinch salt


-In a small saucepan over medium heat, whisk together coconut milk, vanilla bean pod, vanilla caviar, sugar, and salt. Cook, stirring occasionally, until mixture just begins to bubble; remove from heat (do not boil). Cover and let steep for at least 1 hour.


-Remove the vanilla pod and scrape any remaining caviar into pan. Whisk mixture to blend.


Transfer mixture to a large measuring cup for easy pouring and pour into ice-pop molds. Freeze until firm.


Tip: look for a good-quality full-fat coconut milk, not one labeled “light”. The best kinds are usually found in the Asian-foods aisle of the supermarket.

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