Coconut and Vanilla Bean Ice Pops

Name: Coconut and Vanilla Bean Ice Pops
Yield: Makes about 6 3-ounce pops
Ingredients: ½ vanilla bean, split lengthwise and caviar scraped; Pinch salt; 3 to 4 tablespoons granulated sugar, to taste; 1 14-ounce can full-fat coconut milk

Preparation info

Makes about
6
3 ounce pops

Difficulty
Easy

Appears in

Pure Vanilla

By Shauna Sever

Published 2012

About

Few things are more perfectly paired than vanilla beans and warm milk, but creamy coconut milk is a delicious companion for vanilla. This recipe is the antithesis of those freezer-burned fudge pops from the grocery store.

Ingredients

1 14-ounce can full-fat coconut milk
½ vanilla bean, split lengthwise and caviar scraped

Vegetarian
Gluten-free
ice cream

Method

In a small saucepan over medium heat, whisk together coconut milk, vanilla bean pod, vanilla caviar, sugar, and salt. Cook, stirring occasionally, until mixture just begins to bubble; remove from heat (do not boil). Cover and let steep for at least 1 hour.
Remove the vanilla pod and scrape any remaining caviar into pan. Whisk mixture to blend.