Eggnog Ice Pops: Coquito
Eggnog Ice Pops: Coquito
- Level: Easy
- Yield: 9 ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 242
- Total Fat
- 15
- Saturated Fat
- 11
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 6
- Cholesterol
- 40
- Sodium
- 111
- Total: 4 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
- Level: Easy
- Yield: 9 ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 242
- Total Fat
- 15
- Saturated Fat
- 11
- Carbohydrates
- 19
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 6
- Cholesterol
- 40
- Sodium
- 111
- Total: 4 hr 20 min
- Prep: 20 min
- Inactive: 4 hr
Ingredients
1 (13.5-ounce) can coconut milk
1 (12-ounce) can evaporated milk
3/4 cup sweetened condensed milk
1/8 teaspoon salt
1 large pasteurized egg yolk (see Note)
1/8 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/3 cup light rum
Directions
Special equipment:
Wooden ice pop sticks- Place all of the ingredients in a blender jar and blend to combine. Pour into a ice pop mold and insert wooden sticks. Freeze until set, at least 4 hours or overnight.
Cook’s Note
Do be aware this recipe calls for a raw egg yolk, so please use pasteurized eggs. But if you prefer, you can substitute the egg yolk with 2 tablespoons store-bought egg nog.
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