It’s #POPSICLEWEEK! It’s taken me far too long to get these super easy, 3-ingredient, accidentally vegan, creamy coconut and passion fruit popsicles to you, but they are here, and you should totally make them!
These popsicles are an example of the phrase “more than the sum of its parts.” Just three ingredients and a little blending (or vigrous whisking) and you have a tropical dreamboat of an ice lolly. I mean, yes, passion fruit is delicious on its own–tart, punchy, tropical, and a little floral–and coconut milk is impossibly creamy and coconutty. The magic happens when the two come together with a little sugar make for the loveliest sweet-tart popsicle with an intense tropical flavor from the passion fruit pulp that is balanced perfectly with rich, velvety coconut milk.
Contributions from #popsicleweek’s past:
Frozen Lime Beach Pie Pops–two words: SALTINE BRITTLE
4-Ingredient Strawberry Cream Pops–vanilla ice cream, strawberries, white chocolate, coconut oil. BOOM!
Chocolate Dipped Coconut Rum Pops–boozy, creamy, perfect!
- 1 can (13.5 oz) full-fat coconut milk
- ⅔ cup passion fruit pulp (from about 4 passion fruit)
- 6 tablespoons cane sugar (or granulated sugar)
- Blend all of the ingredients together in a blender, or mix well with a whisk. Strain out the passion fruit seeds and divide the mixture between molds.
You can find whole, frozen passion fruit in the freezer section of many Asian grocers or other ethnic markets.
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