Home · Recipes · Ice Cream · Ice Cream · Kiwi Coconut Popsicles Kiwi Coconut Popsicles Author: Maryanne CabreraPublished: Jun 22, 2016Updated: Feb 9, 2022 View Recipe6 ReviewsThis post may contain affiliate links. Read our disclosure policy. Creamy and sweet with a kick of tart flavor. These kiwi coconut popsicles are simply made with three ingredients. It’s #PopsicleWeek! It’s a deliciously glorious week devoted to frozen treats on a stick. I made these boozy Pimm’s Popsicle for last year’s Popsicle Week. Feeling inspired from the success of these kiwi coconut chia popsicles, I’ve decided to give the kiwi coconut combination another variation! Kiwi Coconut Popsicles These popsicles combine two very distinct flavors. Kiwi has a very unique sweet flavor with just a hint of tartness that makes it taste so fresh. While kiwi lend to brighter notes, coconut milk is the opposite. Coconut milk is ultra rich, creamy, and silky. Paired together, you get the best of both worlds. Unlike many other kiwi desserts, the kiwi in this popsicle is pure. Most kiwi based desserts don’t taste anything like kiwi. Kiwi has such a subtle flavor and I didn’t want any additional ingredient to mask it. I didn’t add any sugar to the kiwi puree. I intentionally frozen the kiwi and coconut separately to distinguish the two flavors. With each bite or lick (however you prefer to devour your popsicles), you get the choice of blending it together or eating them separately. When you’re in need of a little tropical vacay, these kiwi coconut popsicles are bound to the hit the spot! Recommended Popsicle Molds I highly recommend these popsicle molds sold on Amazon. They are easy to clean and easy to use! These stainless steel molds are also great. However, you need to purchase two sets to make a dozen popsicles. You may also use items you already have at home like ice cube trays, small paper cups (like Dixie cups), or recycle used yogurt cups! Unique Way to Fill Popsicle Mold Learn how to achieve the zigzag flavor pattern shown in these popsicles. No special tools needed. However, it does take a little bit of patience. You’ll need something to prop the popsicle mold against- like an ice cube tray or freezer safe container. Prop empty popsicle mold against the freezer safe object so the mold tilts slightly to one side.Fill the mold about a third full of kiwi puree. Freeze for 15-20 minutes until the puree is almost solid.Now, tilt the popsicle mold in the popsicle direction. Fill mold about a third full of coconut milk. Freeze for another 15-20 minutes.Remove the tilt. Arrange popsicle mold level inside in the freezer. Fill with remaining kiwi puree. Add popsicle stick. Freeze for at least 4 hours until popsicle are solid. Kiwi Coconut Popsicles No ratings yet Simply made with 3 ingredients, these kiwi coconut popsicles are a must for summer. Creamy and sweet with just a kick of tartness, these frozen pops are sure to keep your taste buds happy!Yield: makes 10 popsicles Prep Time: 10 minutes minutesFreeze Time: 4 hours hours 30 minutes minutesTotal Time: 4 hours hours 40 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe Ingredients▢ 8 kiwis, ripe and peeled (about 2 cups pureed)▢ 1 ¼ cup canned coconut milk*▢ ⅓ cup granulated sugar Instructions Place peeled kiwis in a food processor. Pulse until smooth. Transfer to a container with a spout. Set aside.In another container with a spout, combine coconut milk and sugar. Set aside.To achieve the zigzag pattern, prop popsicle mold against another object in the freezer so it tilts to one side. Fill mold about ⅓ full of kiwi puree. Freeze for 15-20 minutes until kiwi puree is almost solid.Tilt popsicle mold in the opposite direction. Fill mold about ⅓ fill of coconut milk. Freeze for another 15-20 minutes until coconut milk is almost solid. Arrange popsicle mold so it is level inside the freezer. Add remaining kiwi puree. Place cover over popsicle mold and insert wooden sticks into mold. Freeze for at least 4 hours until popsicles are solid. Notes Use unsweetened full-fat canned coconut milk for creamier popsicles. If you use light coconut milk or coconut milk packaged in cartons, the resulting popsicles may be a bit more icy. It is much easier to assemble and fill the popsicles with the mold in the freezer. All images and text © The Little Epicurean Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.