13 1/2 oz Can coconut milk
14 oz Can sweetened condensed milk
2/3 c Half-and-half
1/4 ts Salt
1/4 ts Pure vanilla extract
3/4 c Unsweetened shredded
-coconut; lightly toasted *
Put the coconut milk, sweetened condensed milk, half-and-half, salt,
and vanilla in a blender and blend until smooth. Stir in the coconut.
If using conventional molds, divide the mixture among the molds, snap
on the lid, and freeze until solid, about 5 hours. If using glasses
or other unconventional molds, freeze until the pops are beginning to
set (1-1/2 to 2 hours), then insert the sticks and freeze until
solid, 4 to 5 hours. If using an instant ice pop maker, follow the
manufacturer's instructions.
* Note:
Toasting coconut helps bring out the natural oil, the same way that
toasting nuts makes the overall flavor deeper and more complex.
Although you can toast shredded coconut on the stovetop, it tends to
burn rapidly. I find that the best approach is to spread a thin layer
in a shallow pan or sheet pan and toast in a 325 F oven for 10 to 15
minutes. Move the coconut around every few minutes so that it toasts
evenly. You'll know when it's done when it gives off a lovely nutty
aroma and is golden all over.
If you want to make a sweetened version, toss the shredded cococnut
with a couple tb of confectioners' sugar before you toast it.
