Enjoy the last few months of summer with this delicious recipe for coconut milk and Oreo popsicles – you’re welcome.
Ingredients:
1 can of coconut milk or coconut cream
15 Oreo cookies
1/2 tsp of vanilla extract
Instructions:
Shake the can of coconut milk well and pour the contents into a mixing bowl and add the vanilla extract.
Crush between six to eight Oreos. The Oreos don’t need to be crushed finely, you can have as much texture as you like.
Stir the crushed Oreos into the coconut milk in a figure of eight. Be careful not to over-stir the mixture, just fold in the cookies in gently.
Scoop small amounts of the mixture into the bottom of a popsicle mold. You will need approximately five popsicle molds.
Insert a whole Oreo into each of the molds and carefully insert a popsicle stick into the molds by holding it secure in the Oreo filling.
Use the rest of the mixture to fill the molds.
Freeze the mixture until solid which will take a few hours so if you’re planning to make this for a party, make them well in advance.
To remove the popsicles, fill your sink with hot water and immerse the mold up to the top lid but remember not to go over this point. Hold them there for a few seconds, about 15 and remove them from the water and then remove the popsicles.
To store for later, wrape each popsicle with wax paper and put them in freezer bags.
Original recipe on The View From Great Island.
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