Irresistible Coconut Peanut Pops: A Frozen Indian Treat
25 minutes
932 reads
About Irresistible Coconut Peanut Pops: A Frozen Indian Treat
Craving a cool, creamy treat with a touch of Indian flair? These Coconut Peanut Pops are a delightful twist on traditional sweets, offering a refreshing escape from the usual mithais and chikkis.Imagine the irresistible combination of creamy milk, fragrant coconut, and crunchy roasted peanuts, all frozen into a perfect handheld delight. They're incredibly easy to make, which means more time to enjoy their unique flavor.Surprise your loved ones with these unexpectedly delicious frozen treats – perfect for any occasion, from a casual get-together to a festive celebration.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Pops
- 2 cup Dessicated Coconut
- 1 cup Peanuts coarsely ground, roasted
- 1/4 cup Sweetened Milk condensed
For Coating
- 1 cup Dessicated Coconut
Other
Instructions
- In a nonstick skillet or kadhai, combine the dessicated coconut and coarsely ground peanuts.
- Add the sweetened condensed milk. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. This indicates that the moisture content has reduced enough for the pops to hold their shape.
- Remove from heat and let the mixture cool completely. This allows the mixture to firm up, making it easier to shape.
- Once cooled, form the mixture into small, round balls. Insert an ice cream stick into the center of each ball.
- Flatten the balls slightly to create the pop shape. Roll each pop in the reserved dessicated coconut for a delightful coating.
- For an extra touch of indulgence, you can dip the coconut-coated pops in melted chocolate and then roll them in decorative sprinkles.
Recipe Notes
Good To Know
- For extra crunch and flavor, coarsely chop some of the roasted peanuts instead of grinding them completely, then fold them into the mixture before freezing.
- If you prefer a dairy-free version, substitute the milk with thick coconut milk or a blend of almond and coconut milk for a creamy texture and enhanced coconut flavor.
- Before demolding, briefly dip the molds in warm water to help release the pops cleanly and maintain their shape.
- For a festive touch, roll the unmolded pops in a mixture of desiccated coconut and finely chopped pistachios before serving.
Expert Tips
- For a richer flavor, toast the peanuts before grinding or chopping. This enhances their natural nuttiness and adds depth to the popsicles.
- If you find the mixture too thick, add a little extra milk or coconut milk to achieve the desired consistency. Conversely, if it's too thin, reduce the liquid or add a thickening agent like a small amount of cornstarch slurry.
- Get creative with your toppings! Besides coconut and pistachios, consider rolling the pops in crushed cookies, sprinkles, or even a drizzle of melted chocolate.
Storage Instructions
- Once frozen, store the popsicles in an airtight container or freezer bag to prevent freezer burn. They will keep for up to 2 months.
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Recipe Nutrition
Calories: 321kcalCarbohydrates: 17gProtein: 9gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 30mgPotassium: 371mgFiber: 6gSugar: 9gVitamin A: 34IUVitamin C: 2mgCalcium: 68mgIron: 2mg
Lata Lala
Articles: 39
4 Comments
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This is delightful! Thanks for the recipe.
This is so tempting! Can’t wait to cook it.
Absolutely delicious! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.