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Coconut Cardamom Popsicles

Enjoy the flavours of coconut and cardamom in this sweet frozen treat. Delicious as a snack or dessert, it’s super easy to make at home with just a handful of ingredients.

3 off-white coconut cardamom popsicles stacked on a wire rack on a red surface. In the back ground is a small dish of cardamom pods and a bottle of coconut milk.

The flavours of coconut and cardamom pair well together in this easy, delicious popsicle. This recipe is based on coconut block, a frozen treat I grew up eating. I’m not sure if coconut block is a Trinidadian thing or if it’s made all over the Caribbean, but it has a similar flavour profile to homemade coconut ice cream with coconut, sweetener (usually condensed milk) and nutmeg or essence. It’s made in an ice cube tray hence the name ‘block’. The frozen blocks tend to have an icy consistency, and without a popsicle stick they can be a bit messy to eat.

The coconut block and homemade coconut ice cream I grew up with started off with whole dried coconut grated and blended with water to create the creamy coconut milk. To keep it simple, my recipe uses canned coconut cream or full-fat coconut milk found in tetra packs in the cooking or baking section of the grocery store.

Instead of essence, vanilla or nutmeg and condensed milk I’m using a brown sugar simple syrup simmered with green cardamom pods to give that slightly spiced flavour. You can switch this up and use vanilla or a cinnamon simple syrup for a different flavour profile.

Green cardamom pods

What you need to make coconut cardamom popsicles

  • A popsicle mold with sticks. If your mold doesn’t have sticks then you’ll also need popsicle sticks.
  • Coconut cream
  • Liquid sweetener like simple syrup, maple syrup or agave. This recipe uses a rich brown sugar cardamom simple syrup made with a 2:1 ratio of brown sugar to water. For every cup of water you can use 5 – 7 whole green cardamom pods cracked open simmered in the simple syrup. Leave the cardamom pods in the syrup as it cools to steep, then strain out the bits of cardamom before using.
A hand holding an off-white coconut cardamom popsicle with a bite taken out of it. In the background are 2 popsicles on a wire rack, a small dish of cardamom pods, a bottle of coconut milk and a plastic popsicle mold on a red surface.

Coconut Cardamom Popsicles

3 off-white coconut cardamom popsicles in a steel dish on a red surface. In the back ground is a small dish of cardamom pods and a bottle of coconut milk.
Creamy coconut and cardamom popsicles are super easy to make at home for a delicious summer treat.
Hema
Prep Time 15 minutes
Freezing Time 1 day
Serving Size 6 popsicles

Equipment

  • 1 Popsicle Mold
  • 1 Small sauce pan
  • 1 small cooking spoon
  • 6 popsicle sticks Optional if your popsicle mold does not come with sticks
  • 1 glass measuring cup
  • 1 set of measuring spoons

Ingredients

  • 1 cup full-fat coconut milk
  • 1/2 cup brown sugar cardamom simple syrup
  • ¼ tsp sea salt

Instructions

  • Add 1 cup of full-fat coconut milk to a glass measuring cup
  • Add in ½ cup of simple syrup and salt. Give the mixture a good stir to combine.
  • Pour the coconut mixture into a the popsicle molds, leaving a bit of space at the top to allow the mixture to expand slightly in the freezer.
  • Add in the popsicle sticks and the popsicle mold cover.
  • Put into the freezer on a flat surface and freeze overnight.
  • To serve, remove the popsicle mold from the freezer and let it stand on the counter for a few minutes. Remove a popsicle from the mold and enjoy!

Notes

This recipe uses a brown sugar simple syrup. The colour of the simple syrup will make these popsicles a slightly off-white colour. The flavour of the brown sugar adds a richness to these popsicles, but if you prefer you can use a clear simple syrup.
It’s easy to switch up the flavour of these popsicles by using a different flavoured simple syrup. 

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