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Coconut Cream Popsicles With Vanilla Bean And Malibu Rum

Coconut Cream Popsicles With Vanilla Bean And Malibu Rum next to an open coconut
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  5 min

Ingredients

  • 1 (13.5 ounce) can coconut cream, unsweetened
  • 1 vanilla bean, scraped
  • ⅓ cup finely shredded coconut
  • 1 cup granulated sugar
  • 1¼ cup pineapple juice
  • ½ cup Malibu rum (optional)

Method

  1. In a small saucepan combine the coconut cream and the sugar. Bring to a simmer over medium high heat. Reduce the heat to low and stir until sugar is dissolved, about 5 minutes.

  2. Pour mixture into a bowl and place in the refrigerator until completely cooled, about 15 minutes.

  3. Using a small paring knife, split vanilla bean down the center from top to bottom and scrape into the bowl with the coconut cream.

  4. Stir in the shredded coconut, pineapple juice & Malibu rum.

  5. Pour the mixture into 8 popsicle molds and place in the freezer until frozen.


Note: To loosen the popsicle from the mold once frozen, quickly run the mold under warm water and carefully shake the popsicle until it slides out.