It Isn’t Always About Beauty…….
Another day of painting down. I have to admit that I am really pleased with what has gotten done so far. I’m surprised that I have gotten as much done as I have with all the kids “help”. Saying, “Don’t touch that it is wet” is no different than saying, “Please, touch that it is wet”. Either way, it is going to get touched, a lot. I’m sure there will be quite a few touch ups when it is all said and done, but as of now I am just pushing forward!
The recipe that I am sharing with you today is a little different because I don’t know the exact calories, and for these babies, I am ok with that! I used full fat coconut milk, but I removed the cream from it before I froze it into ice cubes a while back, so I am going to throw an estimate out there of around 100-120 calories depending on how much cream may have been left over and if you choose to use sweetened or unsweetened coconut. (Today I just thawed the ice cubes to make the pudding.) Either way, I think I have found a new love. I made this into popsicles, but if you don’t feel like fussing with the molds, they are a pain, just make it in a dish and scoop it like ice cream!
The only way I can describe this treat is soooooooooooooooooo creamy! One of my all time favorite pies is coconut cream pie, and THIS meets it head on. This is where I have to say that beauty is in the eye of the taste buds. This isn’t a very pretty dessert, and it certainly isn’t photogenic, but if you give it one taste you will be hooked, I am not even kidding. If you like coconut, and you like creamy ice cream, you are going to fall head over heels in love at first bite. With saying that, you sadly have to wait for about 5 hours for the pops to set up, but if you do the ice cream version I bet you’ll have dessert in an hour, and you can sit back, relax, and enjoy!
Coconut Cream Pudding Pops
By Angie Gouchenour
1 cup full fat coconut milk (Cream skimmed off) (The canned kind you will find in the ethnic foods aisle. NOT the watery stuff that is in the cooler section.)
2 teaspoons Sugar 2.0
4 teaspoons corn starch
2 teaspoons vanilla flavoring
2 Tablespoons shredded coconut
Combine the coconut milk, Sugar 2.0, and corn starch in a small sauce pan until smooth
Cook over medium heat until the mixture thickens and comes to a boil stirring frequently
Add vanilla and coconut to the hot mixture and combine
Allow to cool before transferring to popsicle molds
Pour into molds leaving about ¼ inch at the top for expansion. Place the tops/sticks into the mixture
Freeze for 5 hours
Run under warm water until the popsicles release