It's summer! And it's popsicle week!
The always awesome Billy is hosting popsicle week, which is basically just a big, giant internet popsicle party, wherein 37 bloggers (including yours truly!) post a bunch of really fun frozen treat recipes all week long. I'm so excited for you guys to make these coconut lemon bar pops, and to try all the other cool creations (cool… get it? like… frozen. but also like…rad. oh. you did get it?). Head over to Wit and Vinegar, where Billy's updating the popsicle page with the latest recipes as they come in.
So, about this popsicle. Remember that one time when I didn't care about lemon bars, and then my friend Genevieve begged and begged, so I finally made them? And I threw a whole bunch of shredded coconut into the shortbread crust? And then I discovered that lemon bars are amazing and I'm silly for not caring about them? Remember that? Well, these popsicles are the frozen summer version of those lemon bars! They're so creamy and coconutty and lemony! With little bits of buttery crumbled cookie chunks!
I asked for some popsicle flavor ideas on the ol' FB, and I heard a whole lotta coconut. And a whole lotta lemon. And a few lemon-coconut. So you people who said lemon or coconut or lemon and coconut? These are for you. And all you other people, who said things like boozy pops and Thai iced tea-sicles? You just head on over and check out all the other popsicle week posts! There's something for everyone. Except for Biscuit… she asked for a Fancy Feast popsicle, but I said no. You have to draw a line somewhere, ya know?
These are easy breezy. I used store-bought cookies and crunched 'em up, because it's summa and i'm not trying to be in front of an oven all day. I tried three different variations on the mix-ins: coconut and cookies mixed evenly in the liquid, coconut and cookies at the top end, and coconut and cookies at the bottom end. I think mixed evenly throughout works best, because you get cookie flavor in every bite, but if you want to try the other options, go for it!
Makes about 10 big popsicles
1 can full fat coconut milk (for full creaminess)
1 cup fresh lemon juice
1/4 cup honey
1/3-1/2 cup desiccated coconut (depending on how textury and coconutty you like it)
1/2 cup shortbread cookie crumbles
Whisk together coconut milk, lemon juice, and honey until smooth (or whiz up in a blender). Stir in coconut and cookie crumbles. Pour into popsicle molds, and freeze until solid. Release from molds (I like running warm water over the outside of the mold) and enjoy!