The creamy coconut milk pairs perfectly with the filling from the Oreos – it really is the perfect flavor combination! Also, using coconut milk means you end up with a delightfully smooth and creamy popsicle without the icy consistency that you would get using regular milk.
Here’s how to make them.
- 1 can coconut milk (you can also use coconut cream)
- approximately 15 Oreo cookies
Shake the can of coconut milk well and pour it into a small mixing bowl.
Take 6-8 cookies and crush them. You can do this by putting them in a small food processor, or into a baggie and then using a rolling pin to roll over it and crush the cookies. They don’t have to be completely crushed, you can leave as much texture in as you like.
Fold the crushed cookies into the coconut milk, don’t mix too much, just fold.
Spoon a small amount of the mixture into the bottom of your popsicle molds.
Insert a whole cookie into each of the molds. Carefully insert a popsicle stick into the molds, the stick will fit right into the filling of the cookie and stand by itself.
Fill the molds with the rest of the cookies and cream mixture.
Freeze until solid. This will take several hours.
To remove the popsicles, fill your sink with hot water, and immerse the mold up to, but not over the top lip and hold for 15 seconds. Remove from the water and then gently remove the popsicles.
To store for later, wrap each popsicle well with waxed paper, and then put in freezer baggies.
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