Coconut ginger icecream pops

Berlin is experiencing a beautiful summer right now – sunsets at 10 pm, hot days and warm nights, green trees and flowers everywhere, blue skies and lots of sunshine. This is rare here, so it’s important to enjoy every minute. Of course icecream is a big part of that, and it’s nice to always have some in the freezer. The easiest way to get there is to make popsicles. I finally invested in proper moulds last year and have not regretted it, it does make things easier. But you could also get creative and use small paper cups or glasses or other containers instead. There is an endless variety of possible flavors of course – here is a nice overview for further inspiration. My current favorite is this coconut ginger mix. It’s creamy and sweet, with just a hint of spice from the ginger. I add shredded coconut because I like the texture, but feel free to omit it if that’s not your thing, the taste will stay the same.

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Coconut ginger icecream pops

Ingredients

  • One can of coconut milk
  • Equal amount of water
  • A knob of ginger, peeled (not too small, I would say about 3 cm or one inch)
  • Three teaspoons of brown sugar
  • Three teaspoons of grated coconut,, optional

Instructions

  • In a blender, mix all the ingredients until smooth (if you don't have a strong blender, grate the ginger first).
  • Pour the mix into your moulds and freeze.
  • After about 30 minutes, add sticks to the moulds (I did this too early, as you can see in the pictures!).
  • Continue freezing for a few hours or overnight.
  • To remove the pops from the moulds when ready, quickly run them under warm water for a few seconds.

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