Baby, it’s getting cold outside, and we love it!
Everything from the first frost, to the fresh chill in the air, to the fact that we get to bundle up in our favorite cozy threads – there’s just something magical about it.
Believe it or not, it does get cold here in Santa Barbara, but it’s a rare occasion when we see snowfall. Instead we finds ourselves dreaming of snow-covered winter wonderlands filled with flurries, snow angels and glistening icicles. And so naturally, that’s what inspired this sweet frosty treat.
So gather your friends and go cozy up fireside with these toasted coconut and honey pops.
Ingredients:
– 4 tbsp shredded coconut
– 5 tbsp fresh local honey
– 30 ounces full fat coconut milk
– Popsicle molds
– Popsicle sticks
Instructions:
Preheat your oven to 325 degrees. Spread shredded coconut evenly on a baking sheet. Place in oven for about 5-7 minutes, stirring occasionally.
The coconut toasts quickly, especially if it’s sweetened. When lightly browned, remove from oven and place aside. Note: Regular, un-toasted shredded coconut works fine too!
In a large bowl, mix shredded coconut (toasted or un-toasted), honey and coconut milk. Stir until honey is fully blended in. Pour mixture into popsicle molds and freeze. The coconut pieces will naturally sink to the bottom. About 45 minutes into freezing process, stir the slightly slushy pops to even out the coconut pieces.
Enjoy!
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