Creamy Coconut Popsicles (With a Boozy Twist, If You Please)
Cool, creamy, and just a little indulgent—these coconut milk popsicles are the summer treat you didn’t know you needed. They’re naturally dairy-free, subtly sweet, and the texture is silky thanks to the coconut milk.
Want to take it up a notch? Add a splash of white rum or coconut liqueur for a grown-up version that tastes like a frozen piña colada. They’re perfect for backyard parties, pool days, or just because.
🍍 Coconut Milk Popsicles (Boozy Optional)
Ingredients (makes ~6 pops):
1 can (13.5 oz) full-fat coconut milk
2–3 tbsp maple syrup or honey (to taste)
1 tsp vanilla extract
Pinch of sea salt
½ cup finely shredded unsweetened coconut (optional, for texture)
¼ cup pineapple juice (optional for tropical flavor)
Optional: 2 oz white rum or coconut rum (like Malibu)
Optional add-ins:
Fresh mango or pineapple chunks
Lime zest
A splash of lime juice
Instructions:
In a mixing bowl or blender, combine the coconut milk, sweetener, vanilla, salt, and pineapple juice (if using). Blend or whisk until smooth.
Stir in shredded coconut and any add-ins. If you're going boozy, add the rum here—but keep in mind that alcohol can affect freezing, so don’t overdo it (2 oz max per batch works best).
Pour mixture into popsicle molds, leaving a little space at the top. Insert sticks and freeze for at least 6 hours or overnight.
To release, run warm water over the mold for a few seconds and gently pull out the pops.
Serve immediately or store in an airtight container in the freezer with parchment between layers.
💫 Make It a Moment:
Top with:
A squeeze of fresh lime juice
A dusting of Tajín for that salty-spicy pop
A drizzle of chamoy if you’re feeling bold (and you should be)
It’s sweet, salty, spicy, and looks like it walked straight off a beach in Tulum.