Its been blazing hot here in Boulder this week which has me thinking about ice pops. I usually make simple fruit pops for dessert or afternoon snacking. However when guests are coming I I like to make these decadent treats. Creamy coconut cinnamon ice pops dipped in chocolate sauce make a wonderful finish to a summer meal. Share these with friends who appreciate a bit of heaven in a bowl.
Coconut Cinnamon Ice Pops (10 - 12 ice pops)
1 cup heavy cream
1/2 cup plus 2 Tbsp confectioners' sugar
1 can coconut milk (full fat version)
1/2 cup sweetened shredded coconut
1/2 cup whole milk
3/4 tsp ground cinnamon
In a chilled bowl, combine the cream and sugar. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes. Gradually increase the speed to medium-high and continue to beat until cream holds soft peaks, 2-3 minutes more.
In a blender, combine the coconut milk and shredded coconut. Process until the mixture is moslty smooth. Transfer to a 4 cup measure with a pour spout. Stir in the milk and cinnamon. Gently whisk in the whipped cream.
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, insert them into the molds when the pops are partially frozen, after about 1 hour, then freeze until solid, at least 3 hours.
If using an instant ice pop maker, follow the manufacturer's instructions to fill the molds and freeze the pops.
Serve with a pool of chocolate syrup in the bottom of your dessert bowls.
Do you like the fabric coasters I used on my dessert plates? They are quilt pieces I found at the flea market for pennies. To protect the material from stains, sandwich it between two glass plates (seen below).