Coconut Cream Popsicles

1 can coconut cream
1 vanilla bean
1 cup shredded coconut
1 cup sugar
1 cup pineapple juice
1 cup Malibu Rum (optional)


In a small sauce pan combine the coconut cream and the sugar.

Bring to a simmer over medium high heat. Stir until sugar is dissolved, about 5 minutes.

Pour mixture into a heatproof bowl and place in the refrigerator until cooled, about 15 minutes.
Using a small paring knife, split vanilla bean down the center lengthwise and scrape into bowl.

Add shredded coconut, pineapple juice & Malibu rum.

Pour mixture into 8 popsicle molds and place in the freezer until frozen.

To loosen the popsicle from the mold once frozen, quickly run the mold under warm water and carefully shake the popsicle until it slides out.

Recipe and image credit: The Modern Proper