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1
Put the coconut milk, sweetened condensed milk, half-and-half, salt, and vanilla in a blender and blend until smooth.
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2
Stir in the coconut.
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3
If using conventional molds, divide the mixture among the molds, snap on the lid, and freeze until solid, about 5 hours.
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4
If using glasses or other unconventional molds, freeze until the pops are beginning to set (1 1/2 to 2 hours), then insert the sticks and freeze until solid, 4 to 5 hours.
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5
If using an instant ice pop maker, follow the manufacturers instructions.
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6
Toasting coconut helps bring out the natural oil, the same way that toasting nuts makes the overall flavor deeper and more complex.
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7
Although you can toast shredded coconut on the stovetop, it tends to burn rapidly.
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8
I find that the best approach is to spread a thin layer in a shallow pan or sheet pan and toast in a 325F oven for 10 to 15 minutes.
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9
Move the coconut around every few minutes so that it toasts evenly.
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10
Youll know its done when it gives off a lovely nutty aroma and is golden all over.
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11
If you want to make a sweetened version, toss the shredded coconut with a couple tablespoons of confectioners sugar before you toast it.
