Recipe courtesy of Ingrid Hoffmann
Episode: Summer Grilling
Eggnog Ice Pops: Coquito
Total:
4 hr 20 min
Prep:
20 min
Inactive:
4 hr
Yield:
9 ice pops
Level:
Easy
Total:
4 hr 20 min
Prep:
20 min
Inactive:
4 hr
Yield:
9 ice pops
Level:
Easy
Total:
4 hr 20 min
Prep:
20 min
Inactive:
4 hr
Yield:
9 ice pops
Level:
Easy

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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