1/3 cup of finely shredded unsweetened coconut flakes
1 teaspoon of gelatin powder
In a medium sized saucepan, heat up, but don’t boil, the coconut milk, U.S. Instant Mashed Potato, salt, sugar, coconut extract, and gelatin powder. Cook for about 4 – 5 minutes until the sugar dissolves.
Pour the hot coconut milk mixture into a bowl with the coconut flakes. Let it cool down. Pour the mixture into the popsicle mold and place in the freezer until they turn slushy. Insert the sticks and freeze again until solid for a minimum of 8 hours.
To serve, loosen the popsicle from the mold, quickly run the mold under warm water, and carefully shake the popsicle until it slides out. Enjoy!
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