Although it certainly doesn’t feel like spring here in Ohio (it’s 40 degrees today), I’m craving desserts with spring flavors! I can’t wait until the market is overflowing with juicy, ripe strawberries and stunning stalks of rhubarb.
Warmer weather always ignites my obsession with popsicles and my beloved Fruit Roll-Ups get relegated to the bottom of the treat hierarchy. I’m not afraid to admit that even at 32 years old, I can hoover through freeze pops and bomb pops like they are going out of style.
However, I do prefer homemade pops that are brimming with seasonal ingredients. Luckily, I have a Zoku Quick Pop Maker, so I can pretty much go from having a craving to eating a homemade popsicle in about 10 minutes.
As I mentioned earlier in the week, I tried desperately to hide the remaining boxes of Girl Scout Cookies from myself, but it simply didn’t work out so well. In fact, the strategically placed a box of Somoas that were “hidden” in my pantry were haunting me in my sleep. I pondered the thought of incorporating that coconut-chocolate-caramel goodness into something gloriously delicious and had a flash of brilliance- a Somoa Popsicle.
As if the layers of coconut cream pie pudding intermixed with crushed Samoa cookies weren’t enough, I did the unthinkable and dipped these babies in Chocolate Magic Shell and finished them with a sprinkling of toasted coconut. Who ever thought a simple popsicle could be so amazing?
Yield: 6 popsicles
1 cup pre-made coconut pudding (vanilla will work too)
3/4 cup milk
½ teaspoon pure vanilla extract
3 Samoa cookies, finely chopped
½ cup toasted coconut
In a medium bowl, combine pudding, milk, and vanilla until thoroughly combined and smooth.
Assemble the pops
1. Insert sticks into the Zoku Quick Pop Maker. Pour 1 ounce of pudding base into each cavity and allow to freeze completely.
2. Pour 2 teaspoons of finely chopped Samoa Cookies directly onto the frozen layer. Use handle of fork to gently pack the cookies into the frozen layer. Pour another layer of the base to the fill line. Let freeze completely, then remove the pops with the Super Tool. Repeat with remaining pops.
3. Working over a bowl, drizzle the Magic Shell over the frozen pops and sprinkle with toasted coconut.
I have not tested this recipe in a traditional popsicle mold.
If you don’t have Somoa Girl Scout cookies, you can use the Keebler version called Coconut Dreams.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!