Coconut Popsicles

Sean, my helper and taste-tester!

The weather has been beautiful here lately. It’s really starting to feel like summer. And what goes better with hot summer days than cool refreshing popsicle? I made a batch of coconut flavor and they turned out great. They are not too sweet and have lots of coconut flake for texture.

I highly recommend investing in some pop molds if you like the idea of making popsicle at home. They are not very expensive and turn out a beautiful pop with handle. I got mine as a birthday gift from my wonderful husband two years ago. We’ve also made smoothie pops which were a big hit.

If you don’t have molds you can always use a disposable plastic cup and a popsicle stick or even a plastic spoon for the handle. Here’s what you’ll need to make about 6 ice pops:

3/4 cup milk

1/4 cup sugar

1/2 tsp vanilla extract

1 can coconut milk (regular is creamier than light)

1 cup shredded sweetened coconut flake (from the baking aisle)


  1. Combine milk, sugar and vanilla in a saucepan and heat on low, stirring until the sugar is dissolved. Remove from heat.
  2. Add the coconut milk and shredded coconut. Stir to combine.
  3. Fill pop molds and freeze for at least 8 hours.

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coconut cupcakes scratch recipe

Coconut Cupcakes

To go along with the tropical tiki themed birthday party I chose coconut cupcakes for the dessert. I received the Barefoot Contessa cookbook for Christmas and have been wanting to try the coconut cupcake recipe for a while.

They did not disappoint!

The cupcakes were dense and moist. The cream cheese frosting was divine!  I will certainly make this recipe again Рmaybe with a little crushed pineapple in the batter next time. This recipe is easy to make, but it does take a little time. Be sure your butter, eggs and cream cheese are at room temperature for best results.

The recipe indicates that you should fill the baking cups full – yes really – the cake is dense and does not rise very much, so filling full is necessary. And if you make a full batch of frosting there will be a lot leftover. Use it as a dip for some strawberries!

Recipe from Barefoot Contessa Cookbook:


  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut

For the frosting:

  • 1 pound cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted


Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.