INGREDIENTS
- Two 13- to 14-ounce cans coconut milk (the commonly available Thai Kitchen brand works well)
- 1/2 cup sugar
- 1/2 cup fresh lime juice (from 2 or 3 limes)
- Finely grated zest (colored part only) of one large lime
INSTRUCTIONS
In a blender, combine the coconut milk, sugar, lime juice and zest. Blend for a minute or two, until the sugar has dissolved. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher, then divide it evenly among 10 to 12 ice pop molds, leaving about 1/4-inch headroom for expansion. Secure the lids and insert the sticks through the holes, making sure that they're straight and that 1 1/2 to 2 inches of each stick remains exposed. Slide the molds into the freezer.
When the ice pops are firmly set—this will take about 2 hours in most freezers—they're ready to serve. Remove the lids from the molds, then either squeeze the sides of each mold to pop out the pop or invert the mold and run it briefly under warm water to release your icy treats.
Riffs on Coconut-Lime Ice Pops: You can replace the lime zest with a little fresh mint (or even basil) to give the pops a very fresh and interesting flavor. A few drops of vanilla extract will focus the rich sweetness of the coconut. And a splash of rum (not too much, or the pops won't freeze solid) will make them taste like a tiki drink. Replace a quarter of the coconut milk with pureed pineapple and you'll have a piña colada on a stick.
