butterscotch + chocolate + coconut pops
There's been an on and off heatwave in southern California over the past few weeks, and I am just not feeling it. It has lead to me having strong urges to freeze everything into popsicles. Pudding, coffee, lemonade... you name it, I'll freeze it.
Click read more to see this recipe below the break!
The pairing is kind of random. I had been really enjoying the flan flavored fro yo that Yogurtland had last month, but unfortunately it was a limited edition flavor. Topped with coconut, chocolate chips, and condensed milk-- it was a slice of heaven. So since I had the sudden urge to freeze all the things, I had that flavor combo as my inspiration. I think these pops are a more tame version, and are thankfully not limited edition!
I used smitten kitchen's recipe for butterscotch pops, but altered it to adhere to the recommendations in the comments.
Makes 8 popsicles (or in my case 6, plus some leftover to eat fresh outta the pot)
2 tablespoons unsalted butter-- room temperature
3/4 cup packed golden brown sugar
3/4 cup heavy whipping cream + 2 tablespoons separate from that
3/4 teaspoon pure vanilla extract
1/4 teaspoon sea salt
1 tablespoon cornstarch
1 + about 1/2 cups 1% milk (see step 3 for how to measure)
1/4 cup sweetened coconut flakes
1/2 cup chocolate chips
- Melt the brown sugar first, in a heavy bottom/ stainless steel, the one I used looked something like this. David Leibowitz's steps are perfect for this.
- After, mix in butter and 3/4 cup of heavy whipping cream in medium-high heat. Bring to a boil, and then reduce the heat and let it simmer for 10 minutes. Stir occasionally to make sure it doesn't stick to the bottom. It should start to thicken.
- In order to measure the milk, add the 2 tablespoons to the bottom of your measuring cup. Then fill up to 1 + 1/2. Basically, since the original recipe calls for whole milk, I used this chart to find the proper substitute.
- Add cornstarch and then add in milk + remaining heavy cream bit by bit, making sure to lightly stir it in.
- Raise heat to medium, and let cook for around 10 minutes-- it might take a bit longer. You want your mixture to thicken.
- After it's thickened, remove from heat and add in vanilla and salt.
- Let it cool to room temperature before pouring into molds.
- Freeze! I put mine in overnight.
- To prepare your coconut flakes, preheat your oven to 350.
- On a pan lined with wax paper, bake your coconut flakes for about 5-7 minutes. 6 minutes was the sweet spot for me, for them to be crispy and just beginning to brown.
- Melt your chocolate. If you're lazy like me, that means popping some into a microwave, stirring every 15 seconds until it's done. Make sure it isn't too hot when you go to dip your pops.
- Remove your popsicles from the molds and prepare for topping!
- Dip/ drip chocolate onto your pops and quickly sprinkle the coconut flakes on them. The chocolate will quickly harden when it touches the pops.
- Nom nom nom away :)