Don’t let the coconut in these Cookies and Coconut Cream Popsicles scare you. These sweet treats are rich in vanilla flavor, super creamy and studded by one of our favorite store-bought cookies.
For the past couple of years, I have taken July to highlight some of frozen treats – ice creams, popsicles, drinks and desserts – that have caught my eye. I share some of these recipes here on the blog as well as on social media (if you’re not following me on Twitter, Facebook, or Instagram, please take a minute to do so!). In honor of this, my contribution to this week’s #SundaySupper Piña Colada theme is a popsicle.
I’ll be honest, this recipe is kind of a stretch to fit the Piña Colada theme. If you haven’t had a Piña Colada (my favorite poolside cocktail), it’s typically made from white rum, pineapple juice, and coconut cream. I took the coconut cream piece for inspiration for today’s recipe.
These Cookies & Coconut Cream Popsicles were a big hit. I know a lot of people aren’t fans of coconut or coconut milk, but don’t let that scare you. The coconut milk flavor is subtle to nonexistent thanks to the heavy dose of vanilla extract and the abundance of Oreos. What I like about using the coconut milk instead of cow’s milk is that the coconut milk makes a super creamy popsicle – it isn’t icy like some popsicles that are made with cow’s milk.
Don’t forget to check out the other Piña Colada-inspired recipes that the #SundaySupper tastemakers have put together for you, below the recipe. I for one am loving this week’s contributions, and will be making All Things Piña Colada for quite some time!
Cookies and Coconut Cream Popsicles
- 1 can 14 oz. coconut milk
- 14 Oreos 6 whole; the remaining 8 crushed
- 1 Tbs. vanilla extract
In a medium, microwave safe bowl, heat the coconut milk for 30 seconds, or just long enough for the fat to be able to be evenly distributed into mixture. Stir in crushed Oreos and vanilla extract.
In a popsicle mold, add 1-2 tablespoons of the coconut milk mixture. Add whole Oreo. Fill to almost the top, leaving about 1/2-inch room. Insert popsicle stick into the center. Repeat until finished with the Oreos and coconut milk mixture.
Freeze until solid.
To serve, remove from mold by running the popsicle under hot water for 10-15 seconds, until the popsicle will wiggle out of the mold.
This recipe was adapted from The View from Great Island.
Don’t forget to check out these other Piña Colada-inspired recipes.
Dive in with Sides and Appetizers
Coco-Nutty Main Dishes
- Piña Colada Chicken and Rice by Cindy’s Recipes and Writings
- Piña Colada Chicken Skewers by The Crumby Cupcake
- Pineapple Barbecue Chops with Colada Slaw by A Kitchen Hoor’s Adventures
- Slow Cooker Pineapple Chicken Curry by Caroline’s Cooking
- Coconut Pound Cake by Cosmopolitan Cornbread
- Cookies and Coconut Cream Popsicles by Books n’ Cooks (above)
- Creamy Dairy-Free Vegan Coconut Ice Cream by Positively Stacey
- Easy Piña Colada Fudge by Hezzi-D’s Books and Cooks
- Homemade Samoas by That Skinny Chick Can Bake
- How to make a Piña Colada Flan by Asian In America
- Island Breeze Piña Colada Panna Cotta by The Weekend Gourmet
- Kheer by What Smells So Good?
- Mini Roasted Blueberry and Coconut Cream Trifles by Cupcakes & Kale Chips
- Piña Colada Cupcakes by The Redhead Baker
- Piña Colada Energy Balls by Wholistic Woman
- Piña Colada Ice Cream by Palatable Pastime
- Piña Colada Rice Pudding by Hardly A Goddess
- Piña Colada Trifle by A Day in the Life on the Farm
- Piña Colada Upside Down Cake by Bottom Left of the Mitten
- Pineapple Coconut Pudding by Magnolia Days
- Samoa Smacky Delicious Mix by Cooking With Carlee
- Toasted Coconut Sour Cherry Sundae by Pies and Plots
- Tropical Fruit Cups by The Freshman Cook
Sweet to Sip Beverages
- Coconut Banana Rum Smoothie by Desserts Required
- Coquito by Monica’s Table
- Lime Coconut Lassi by Food Lust People Love
- Piña Colada Freeze by Grumpy’s Honeybunch
- Piña Colada Smoothie by A Mind Full Mom
- Spiced Piña Colada by Family Around the Table
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