Author Notes
I love beer and I love incorporating it into my cooking. This is a simple recipe that is perfect for summer! —Jenny Goycochea
Ingredients
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1 cup
shredded coconut, unsweetened
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1 cup
heavy cream
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1
vanilla bean, seeds removed
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1/2 cup
porter (such as Breckenridge Vanilla Porter), stout or brown ale
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14 ounces
coconut milk (full fat)
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1
lime, juice and zest
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1 cup
sugar
Directions
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Preheat an oven to 375° F. Spread coconut out on a baking sheet lined with parchment paper and toast for 5 minutes until lightly golden brown.
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Heat cream in a sauce pot til the edges are bubbling, then remove from heat. Add vanilla bean seeds and pod and 1/2 cup of toasted coconut to the cream and let cool. Remove the vanilla bean pod and discard.
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Mix the cream with the beer, coconut milk, lime juice and zest, and sugar until smooth. Pour into popsicle molds and freeze until solid.
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