Give your frozen coconut pops some super-creamy appeal with cream cheese and coconut milk. Sweet Cream Cheese-Coconut Pops are like gelato on a stick—only easier to make.
What You Need
Original recipe yields 8 servings
1 cup BAKER'S ANGEL FLAKE Coconut
1 can (13.5 oz.) lite coconut milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
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Let's Make It
Process coconut in food processor 2 min. Add milk; process 2 min. Add cream cheese; process until smooth.
Spoon into freezer-weight resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to pipe coconut mixture into 8 frozen pop molds. Insert pop stick into center of each mold.
Freeze 5 hours or until firm.
If you don't have frozen pop molds, you can prepare these frozen pops in 6 small paper or plastic cups instead, substituting wooden pop sticks or plastic spoons for the frozen pop sticks. Freeze 5 hours or until firm. Peel off paper cups before serving.
Cool off after an outdoor activity this summer with one of these frosty treats.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.