Coconut Vanilla Bean Popsicles

Last night I had one of those you never know how drunk you are until you stand up moments. Three glasses of pricy chardonnay will do that to you. I had to walk home from an after-work happy hour gathering all tipsy off wine. I’m a light weight because I rarely drink. But last days of work before having a month off call for indulgences. So I paid the price. Luckily I live a block away from the bar. So I walked home and puked up my $12 (x3) wine. It was glorious. No. Just kidding. It was gross. Lesson learned.

Anyways….here is a recipe for some coconut vanilla bean popsicles. I received a tube of vanilla bean pods from Beanilla when I went to Blend Retreat back in May.

beanillaSomehow it ended up getting shoved into the back of my cupboard. I found it the other day when I was reorganizing and knew I needed to do something with it. My original plan was to make this vanilla bean ice cream recipe. I thought I did everything correctly but it came out all icy. I think it’s because I used the low fat coconut milk from Trader Joe’s. Love that stuff! But it doesn’t make for very good ice cream. So I thawed the ice chunk out and poured it into some popsicle molds that I bought off Amazon (highly recommended).


It turns out that this was a great idea because the thawed out failed ice cream made for some really good popsicles. And they were really easy to make too.

Coconut Vanilla Bean Popsicles


  • 1 can light coconut milk
  • 1 vanilla bean pod
  • 2 tablespoons raw organic honey
  • 2 tablespoons grass fed geletin powder


Step 1
Place the coconut milk in a sauce pan and heat on medium high heat.
Step 2
Meanwhile, split the vanilla bean down the middle and scoop out the inside part. Then put into sauce pan with the coconut milk and bring to a boil.
Step 3
Stir in honey and gelatin until they both dissolve.
Step 4
Take off heat and put in the fridge for a few hours, until cooled.
Step 5
Pour into popsicle molds and freeze overnight before enjoying.

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