All I hoped to achieve with this popsicle was that slightly chewy consistency that comes from all pre-packaged ice cream truck confections. I’m not talking about that taffy-like quality that New England-style ice cream does so well, but the icy texture that comes only as from bumping around in the back of a Mister Softee freezer for months at a time, temperature going up and down by day, even by hour. The treats start to melt, then freeze back up, then melt again. Once they’re unwrapped and bitten, it’s clear the contents aren’t a solid mixture, but a hundred million coconut-flavored snowflakes. It’s nearly impossible to create the real thing, but I’ve come pretty close. I added a hit of vanilla, which is technically not part of the classic pop, but I think it adds something special. I also dipped it in chocolate, because a day without chocolate is a day not worth mentioning. —Rebecca Firkser
(13.5 ounce) can full-fat coconut milk
unsweetened flaked coconut
desired liquid sweetener (honey, syrup, coconut nectar, etc.) OR 1/4 cup powdered sugar
vanilla bean, scraped
unsweetened shredded coconut
80% dark or semisweet chocolate, chopped (you’ll need more for dipping, less for drizzle), optional
Place all ingredients except shredded coconut, chocolate, and coconut oil in a blender and blitz for 25-40 seconds, or until well mixed.
Add shredded coconut and blend for a few seconds just to incorporate.
Pour mixture into a prepared popsicle mold. Freeze for about 4 hours.
If you’re interested in doing a chocolate dip or drizzle: Melt the chocolate and coconut oil in a double boiler, then remove from the heat. Line a baking sheet with waxed paper.
If dipping: Pour the chocolate into a tall heat-proof jar. Un-mold the pops one at a time, dip, let excess chocolate drip off, then place the pops on the baking sheet and return to the freezer for a few minutes. If drizzling: Working quickly, un-mold all the pops and place then on the baking sheet. Drizzle the chocolate on with a spoon, then return to the freezer for a few minutes.
Rebecca Firkser is a freelance food writer and recipe developer. Her work has appeared in a number of publications, among them Food52, TASTE, Edible Manhattan, Extra Crispy, The Strategist, and Bon Appetit's Healthyish and Basically. She contributed recipes and words to the book "Breakfast: The Most Important Book About the Best Meal of the Day." Once upon a time, she studied theatre design and art history at Smith College, so if you need a last-minute avocado costume or want to talk about Wayne Thiebaud's cakes, she's your girl.