It has gotten too hot to bake. I never thought I’d type those words! I mean, even in this sweltering heat, I am still planning on firing up the oven at least once a week. It’s still too hot to bake but I’m still planning on it! As a sort of apology to my folks for the extra heat, I made popsicles.
We already know about my family’s love for coconut, so this flavor was a no brainer. Another reason why I chose coconut? I’m supposed to be in the Dominican Republic right now and I really miss it. My family and I used to go every two years for a whole month. The last time we went was July 2012, so technically we should be there right now. Things have changed so much that it wasn’t possible this year. It breaks my heart that I wasn’t able to go, and to keep up with tradition (because y’all already know how I am about that) but I will return one day.
As I mentioned in previous coconut themed posts, we get to eat a lot of them during our stays in D.R. It’s one of the top five things I love to do when I’m there, besides actually being there. When we’re not eating fresh coconut or drinking its water, we like buying popsicles. If you think New York City summers are hot, you are wrong. Summers in D.R. are at least five times hotter. It sounds strange but I swear the sun over there is closer than it is here in the city. It gets so hot and humid during the day but the advantage is that it cools down at night; unlike nights in NYC.
In that humid heat, a popsicle is like a godsend. We don’t make them ourselves because the electricity over there is so ridiculously unstable. Instead, we buy them off fellow Dominicans who are trying to make an honest living. Any flavor popsicle is refreshing in that heat but the popular flavor is obviously coconut. I tried my best to recreate the fresh flavors we’re used to when we go visit my mom’s house but it wasn’t exactly easy. I don’t have access to fresh coconut to make my own shreddies or coconut milk but the canned stuff seemed to work just fine. I don’t know if you have noticed but popsicles are ridiculously hard to photograph! I haven’t figured out how to make them photogenic or how to capture that essence behind a pop, and am planning on figuring it out. Until then, enjoy these gifs of the process!
My parents and I were pleased with these pops. I’m just not sure if they liked them because they were refreshing or because of the taste! These popsicles are super creamy and slightly sweet. The specks of shredded coconut are a lovely textural surprise; adding to that coconut flavor. The pops took me back for a quick second to two summers ago; when we’d sit with my cousins, neighbors, and my grampa on the front porch to eat popsicles. It’s that moment of silence when everyone is just savoring the ice cream and kind of forgets about the fact that they’re melting (both the person and the pop) that I miss so much; that second where everyone is collectively together enjoying a moment of refreshment. I miss my vacation for sure but at least I can have a small piece of it here.
Coconut Popsicles – adapted from PureWow
Makes 6-8 popsicles
- 1 cup of milk
- 1/2 cup of sugar
- 3 cups of coconut milk
- 1/2 teaspoon vanilla extract
- 2 teaspoons rum (optional)
- 1/2 cup finely shredded coconut
- In a medium pot over medium heat, bring the milk and sugar to a simmer, stirring to dissolve the sugar.
- Transfer the mixture to a medium bowl and cool slightly. Stir in the coconut milk, vanilla, rum and shredded coconut.
- Carefully pour the mixture into ice-pop molds. Press sticks into the center of the pops and freeze until solid, 3 to 4 hours (overnight is best).
- Use your food processor to finely shred the coconut before stirring into the milk for these pops
- The original recipe calls for coconut water instead of regular milk
- Amp up the coconut flavor by using a super small amount of coconut extract; a little bit goes a long way!
- Run the popsicle mold under cold water for a few seconds before attempting to remove from the mold