We had both leftover coconut cream from a curry and condensed milk from cookies languishing in the fridge and serendipitously happened across the quick coconut ice pops recipe from the excellent paletas.

Unlike the last horrendous outing with this book, these were completely amazing.

coconut rocket pops

Completely amazing and completely simple. The most complicated part was toasting the coconut. The book recommended toasting in an oven, but with a fan forced-oven this could only have ended in mess and tears. Fortunately, a non-stick frying pan was not anywhere near as terrifying as I had anticipated.

coconut toasting

Method (because you should make it right now):
Blend a can of coconut cream (recipe calls for coconut milk), a can of condensed milk, 2/3 cup cream (recipe called for half and half, but such things do not exist here), 1/4 tsp salt, 1/4 tsp vanilla extract¹. Chuck in 3/4 cup toasted shredded coconut. Pour into moulds and freeze. Die from the deliciousness.

Really for realz, this book is fantastic and you should get yourself a copy.

Carol: 5 kitties

Don: 5 kitties

Joe/Frank: 5 kitties

Bessie: 4.5 kitties

(she thought it could have been improved by the addition of fruit)

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¹Next outing we’ll bust out our own vanilla extract.