These Homemade Coconut Cookies are rich, creamy, and super easy to make! They are the perfect summer refreshment.
Easy Coconut Cookies
I’m slightly obsessed with coconut. The smell, the taste, in drinks, desserts or frozen! Although I love coconut all year round (as you can see from my Butternut Squash Coconut Curry Soup and coconut macaroons), summer makes me crave it even more! When I was younger, I spent many summers in Puerto Rico with cousins and I remember enjoying delicious coconut paletas to cool off in the heat. These Coconut Sweets are a light version that is just as delicious as the sweets I remember from my childhood.
Why you’ll love these coconut cookies
- Easy to make. These pastries have a short list of ingredients and preparation is as easy as mixing all the ingredients together. The hardest part is waiting for them to freeze!
- Creamy and refreshing. I love that these aren’t like other fruit cakes – they have some substance! They’re cool and refreshing, but the creaminess and shredded coconut make them feel more satisfying.
- Relieved. With a few simple ingredient changes, you can still get that rich, creamy texture without having to use full-fat coconut milk.
What will you need?
I love that this recipe uses full cans of condensed milk and coconut milk. This means you don’t have to find ways to use the extras! Scroll down to the recipe card below for accurate measurements.
- Condensed milk without fat – Not condensed milk! Evaporated milk is unsweetened.
- Light coconut milk – For coconut goodness without all the coconut fat.
- Powdered sugar – This dissolves right into the coconut mixture, so you don’t need to start by making the simple syrup.
- Coconut extract – The extract is important here – it really brings out that coconut flavor!
- cinnamon – Just a little bit adds some warmth.
- Shredded sweetened coconut – If you are not a fan of the texture of shredded coconut, you can skip this.
How to make coconut cakes
See recipe card below for printing instructions.
- Combine. Add the ingredients to a bowl and stir until combined.
- Assemble. Pour the coconut mixture into the jam molds and place the sticks.
- Freezing. Place the jam molds in the freezer and freeze until firm. (The time required will depend on the size and shape of the molds.)
Tips and variations
- Stir the cake mix a few times. You don’t want the shredded coconut to settle to the bottom of the mixing bowl, so stir it after you pour it into 2 or 3 ice cube trays to redistribute it.
- Use it jam molds. There are workarounds for making cake without pans, such as using disposable cups, but cake pans really work best. Here they are my favorite jam molds.
- Learn how to loosen stuck pastries. If you have trouble removing the pops from the molds, you can place the molds in a bowl of hot water for a few seconds or run them under the tap. This will loosen the pumps so they can be removed more easily.
- Make them chocolate. Sprinkle the coconut cakes with Magic Shell before serving if you like chocolate with your coconut.
Proper storage
It is best to store homemade coconut cakes in the tins to keep them fresh. If you need to use the molds again, you can remove the frozen pops and wrap each one individually in plastic wrap and store them in a freezer bag or airtight container. They will keep for up to 2 months in the freezer.
More ice cream recipes
Production: 10 portions
Serving Size: 1 popsicle
Last step:
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Serving: 1 popsicle, Calories: 106 kcal, Carbohydrates: 13.5 g, Protein: 3 g, fats: 4.5 g, Saturated fats: 1 g, Fibers: 0.5 g, sugar: 11 g
