Coconut Popsicle Recipe
Coconut Popsicle- Steel City Pops Recipe
I love coconut and I love popsicles- so the coconut popsicle is PERFECT for me! If you’ve checked out my ABOUT ME page, you know that my oldest daughter, Ashten lives in Birmingham, Alabama- aka the Steel City. She and her friends discovered a small sweet shop there that specializes in amazing popsicles, yes, a restaurant dedicated to the popsicle: Steel City Pops. These are no ordinary popsicles, however. They are all natural, gourmet, and delicious. We had the privilege of stopping by their flagship location in Homewood, Alabama two weeks ago where we were delighted to see they shared a couple of their recipes on a sign for all to see. The Mean Man snapped a pic of the recipes and was itching to give them a try once we got home. He got down to popsicle business this weekend. Here’s how he made the coconut popsicle:
2 cups coconut milk
1/2 cup unsweetened, coconut
1 cup heavy cream
2 cups simple syrup (equal parts water cane sugar)
1/4 cup toasted coconut, unsweetened
Dash of kosher salt
Prepare the 2 cups of simple syrup (bring to boil until sugar is dissolved, then remove from heat)
Toast 1/4 cup of unsweetened coconut. (Do this ahead of time so it’s ready to go when you’re ready to mix it in.)
Bring creamy ingredients and raw coconut to a simmer for 10 minutes. Remove from heat and let mixture sit in refrigerator overnight so the coconut flavor is infused into the cream.
Strain off the raw coconut. Just moosh the ingredients with a spatula through a strainer until all that’s left in the strainer is the raw coconut.
Add cooled simple syrup to the strained cream mixture.
Add toasted coconut and pinch of kosher salt.
Pour into molds.
Freeze for 8 hours.
Unmold and ENJOY! Of course if there’s a Steel City Pops in your area (they’re expanding) check them out! You won’t be disappointed (and nobody pays me to say so)!