Creamy Coconut Mojito Ice Pops Recipe.

 

INGREDIENTS:

• 1 (13.5 ounce) can full-fat coconut milk
• ¼ cup pure maple syrup
• ¼ cup packed fresh mint leaves
• zest of 1 lime
• 1 tablespoon lime juice
• 1 vanilla bean
• 2 tablespoons rum

DIRECTIONS:

1. Add the coconut milk, maple syrup, mint, lime zest and lime juice to a small saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the saucepan. Set the pan over medium heat. Cook, stirring frequently, until everything is combined and the mixture is warm, about 2 to 4 minutes. Remove from the heat, cover and let sit for 25 to 30 minutes (this infuses the flavors into the milk!).
2. Pour the mixture through a fine mesh sieve to remove the mint leaves and the vanilla bean pod (you can discard both).
3. Stir the rum into the strained mixture.
4. Pour the mixture into the ice pop molds to fill. Freeze according to the manufacturer’s directions.

You can absolutely just leave out the rum if you want to make these virgin ice pops! Also, feel free to use a splash or so of vanilla extract in place of the vanilla bean.
Depending on the brand of coconut milk you use, your ice pops may be a slightly different color (i.e. off white). I’ve also had problems with certain brands where the milk separates while freezing. See the post above for more info.
If you want info about my favorite ice pop molds, be sure to check out this post (in the recipe notes)!

Cook Nourish Bliss. Inspired by my friend Caroline, who told me about a coconut mojito ice pop she had this summer!