These homemade coconut popsicles are rich, creamy, and delightfully simple to prepare. They combine the tropical aroma and flavor of coconut with a smooth, refreshing texture that’s perfect for hot days. Made with pantry-friendly cans of evaporated milk and light coconut milk, this recipe produces satisfying, subtly sweet frozen treats without complicated steps or special ingredients.
Easy Coconut Popsicles
If you love coconut, these popsicles will quickly become a favorite. The combination of evaporated milk and light coconut milk creates a creamy base without being overly heavy, while powdered sugar and coconut extract provide a clean, well-rounded sweetness. Shredded sweetened coconut adds texture and a true tropical bite. The recipe is forgiving and fast to assemble, so it’s perfect for last-minute summer plans, pool days, or a simple homemade dessert to share with family and friends.
Why You’ll Love These Coconut Popsicles
- Simple prep. Combine a few ingredients in one bowl—no cooking required—then pour into molds and freeze.
- Creamy, not icy. The evaporated milk creates a smooth texture that feels richer than many fruit-based ice pops.
- Lightened up. Using light coconut milk keeps the coconut flavor while reducing saturated fat compared with full-fat coconut milk.
What You’ll Need
This recipe uses full cans of evaporated milk and light coconut milk so you won’t be left with half-used cans in the fridge. Scroll down to the recipe card for exact measurements and simple, printable instructions.
- Fat-free evaporated milk – unsweetened evaporated milk forms the creamy base.
- Light coconut milk – adds coconut flavor without the full fat of regular coconut milk.
- Powdered sugar – dissolves easily into the mixture for even sweetness.
- Coconut extract – boosts and clarifies the coconut flavor.
- Cinnamon – a pinch provides warmth and depth.
- Shredded sweetened coconut – optional for texture; omit if you prefer a smooth popsicle.
How to Make Coconut Popsicles
See the recipe card below for the complete ingredient list and printable directions.
- Mix. In a mixing bowl, whisk together the evaporated milk, light coconut milk, powdered sugar, coconut extract, and a pinch of cinnamon until smooth. Stir in the shredded coconut if using.
- Fill molds. Pour the mixture into popsicle molds, leaving a little room at the top for expansion, and insert sticks.
- Freeze. Freeze until solid — usually several hours depending on mold size and freezer temperature. Remove by briefly running the molds under warm water or placing them in a bowl of warm water for a few seconds to loosen.
Tips and Variations
- Stir as you fill. Shredded coconut can settle in the bowl. After you pour a few pops, give the mixture another quick stir to redistribute the coconut evenly.
- Use proper molds. Popsicle molds give the best shape and make unmolding easier. If you don’t have molds, disposable cups or small paper cups work as alternatives—cover with foil and insert sticks once slightly set.
- Unmolding trick. To loosen popsicles, hold the mold under warm running water for a few seconds or dip just the sides of the mold into warm water until the pops slides free.
- Chocolate coconut. For a chocolate variation, drizzle hardened chocolate or Magic Shell over the popsicles right before serving for a coconut-chocolate combination.
- Smoother pops. Omit the shredded coconut for a silky-smooth texture; the flavor will still be coconut-forward thanks to the coconut milk and extract.
Proper Storage
For best texture, store the popsicles in their molds until ready to serve. If you need to free the molds for other uses, wrap each individual popsicle tightly in plastic wrap or parchment and place them in an airtight freezer bag or container. Properly wrapped, they will maintain quality for up to two months, though for best flavor and texture consume within the first few weeks.
More Popsicle Ideas
- Raspberry Coconut Chia Pudding Popsicles
- Turmeric Golden Milk Popsicles
- Lemon and Ginger Ice Pops
- Citrus Basil Mojito Pops
- Avocado Coconut Popsicles
- Peaches and Cream Popsicles
Coconut Popsicles
Ingredients
- 1 (12 ounce) can fat-free evaporated milk
- 1 (14 ounce) can light coconut milk
- 1/2 cup powdered sugar
- 2 teaspoons coconut extract
- Cinnamon, to taste
- 1/2 cup shredded sweetened coconut (optional)
Instructions
- In a medium bowl, whisk together the evaporated milk, light coconut milk, powdered sugar, coconut extract, and a pinch of cinnamon until the sugar is fully dissolved and the mixture is smooth.
- If using shredded coconut, fold it into the mixture so it is evenly distributed.
- Pour the mixture into popsicle molds, leaving a little space at the top to allow for expansion as the liquid freezes. Insert the sticks.
- Freeze for several hours or until completely solid. To unmold, run warm water briefly along the outside of the mold or dip the base in warm water for a few seconds to loosen the popsicles.
- Serve immediately or wrap individual popsicles and store in an airtight container in the freezer.
Nutrition (per popsicle)
- Calories: 106 kcal
- Carbohydrates: 13.5 g
- Protein: 3 g
- Fat: 4.5 g (Saturated Fat: 1 g)
- Fiber: 0.5 g
- Sugar: 11 g
Final Note
If you try these popsicles, consider sharing how they turned out—details about texture and any variations you enjoyed are especially helpful for others making the recipe at home.