Creamy Brazilian ice pops made from coconut milk, milk and condensed milk, with shreds of coconut frozen throughout. A little cornstarch cooked into the base keeps the pops smooth and holds the coconut evenly in every bite. Makes 10 ice pops in about 6 hr 55 min.
Prep15 min
Cook10 min
Cooling6 hr 30 min
Total
6 hr 55 min
Yield
10 ice pops
DietGluten free
Ingredients
Adjust yield
ice pops
Scales from a half to a double batch; give a bigger batch a little more time.
In a medium saucepan, whisk the cold whole milk with the cornstarch until no lumps remain.
Whisk in the coconut milk, sweetened condensed milk, granulated sugar and salt.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens slightly, then cook 1 minute more, 6 to 8 minutes in all.
Remove from the heat and stir in the unsweetened shredded coconut. Let cool at room temperature for 30 minutes, stirring now and then.
Stir again and divide the mixture among the ice pop molds, leaving 1/4 inch (6 mm) of headspace.
Freeze for 1 hour until slushy, stir each mold gently with the stick to spread the coconut, and insert the sticks upright. Freeze until solid, at least 5 hours more.
To unmold, dip the molds in warm water for 10 to 15 seconds and pull out the pops by the sticks.
Tips
Stirring at the slushy stage keeps the shredded coconut from sinking to the tips.
Paper cups with wooden sticks work well if you do not have molds.
Contains coconut; check with your doctor if you avoid tree nuts.
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How long does it take to make picolé de coco (brazilian coconut ice pops)?
Plan on 15 minutes of prep and 10 minutes of cooking, plus 6 hours 30 minutes to freeze and rest. The recipe makes 10 ice pops.
How should I store picolé de coco (brazilian coconut ice pops)?
Once frozen, unmold and store the pops in a zip-top freezer bag up to 1 month.
Can I make picolé de coco (brazilian coconut ice pops) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Variations
Strawberry paleta (paleta de morango): leave out the coconut milk and shredded coconut, cook the base with 400 ml (1 2/3 cups) whole milk in all, then stir in 350 g (1 1/2 cups) strawberry purée simmered 5 minutes with the sugar; pour into 10 thick paleta molds and freeze as directed.
Passion fruit swirl (maracujá): spoon 120 g (1/2 cup) sweetened passion fruit pulp into the molds in layers with the cooled base; freezing time unchanged.
Peanut (amendoim): replace the shredded coconut with 60 g (1/2 cup) finely chopped roasted peanuts; freezing time unchanged.
Estimated · per serving
Nutrition
Per serving = 1 of 10 servings this recipe makes.
213Calories / serving
13.3gFat
21.9gCarbs
3.6gProtein
19.8gSugar
Whole recipe (10 servings):
~2130 cal ·
133g fat ·
219g carbs ·
36g protein ·
198g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
Recipe Rating
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