Coconut Cream Pops

Coconut Cream Pops

12 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    4 h 5 m
Recipe by  mhagerot

“Yummy, creamy ice pops!”

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Adjust Servings

Original recipe yields 10 servings



  1. Whisk together the evaporated milk, coconut milk, confectioners' sugar, coconut extract, and ground cinnamon. Pour into freezer pop molds, and freeze until solid.

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Reviews (12)

Rate This Recipe


These were incredibly easy, and very creamy and good. The only change that I will make next time is to add a bit more coconut extract to add just a little more coconut flavor. But overall, very good!



Yum! I used vanilla instead of coconut extract. I also added toasted coconut, crushed toasted almonds and mini chocolate chips. Tasted like a dark chocolate almond joy!



These were good. They are not very sweet. You can taste the canned milk flavor and I do think maybe it needed more coconut flavor. Im going to try to make these with pineapple juice for pina colada flavor. I dont suggest to put in cinnamon. You cant really taste it and it settles to the bottom of your pops. We enjoyed these.

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Amount Per Serving (10 total)

  • Calories
  • 90 cal
  • 5%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 44 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Coconut Cream Cake I


next recipe:

Coconut Cream Pie III