This week’s popsicle of the week is Victor’s favourite sweet, dulce de leche. He is from Chile were dulce de leche is a very popular snack even though it an Argentinian. He will eat a whole bottle of it in a few days just by eating spoonful’s so I knew I had to make him popsiclse flavored after it. I searched the internet for a recipe as I didn’t know how to go about making a popsicle that wasn’t fruit based but I didn’t have much luck. There were a lot of dulce de leche and lemon popsicle recipes (gross) but finally I found one with just dulce de leche. However the recipe called for 10 ingredients so I knew straight away I wouldn’t be using it but it gave me an idea on how to make the popsicle creamy…cream! However it seems that all recipes still had yogurt as the base so I decided to be creative and use coconut Greek yogurt. In Chile they have a dessert that is very common made with dulce de leche and coconut so I knew the flavors would suit each other well and off I went! This recipe only has 3 ingredients and is for 5 popsicles molds.
EDIT: I made these before going on vacation and didn’t have a chance to take photos of the final results. When I made them again I didn’t do the swirl effect that the recipe shows.
What You’ll Need:
- Dulce de leche
*in Montreal it’s easy to pick up in the grocery store section where you find peanut butter
*if you cannot find go to a store that has South American products
- Coconut Yogurt
*Organic if you can find
- Cream (15%)
- Bowls and spoons
5minutes to prep the mixture, 4 hours in the freezer
- Add 1 cup of dulce de leche to a microwavable bowl. Put in microwave for 10 second intervals until creamy texture.
- Take 1/4th cup of cream to a bowl and add in 1 cup of coconut yogurt. Mix with a whisk until smooth.
*I added a few more tablespoons of cream to make it smoother after mixing
*the coconut yogurt I use comes with shredded coconut, if you use a different brand I would suggest maybe adding in 2 tablespoon of finely shredded coconut
- Then add in 80% of the dulce de leche and mix until incoperated.
- Add in most of remaining dulce de leche to the mixutre but do not mix beyond a few turns.
- Put into mold, and add the last spoonfuls of dulce de leche to the top of the mold.
- Clean top and put on lid and stickers before putting in freezer for 4 hours.
These were more an experiment the first time I made them and I didn’t even need to adjust the recipe at all or try again – they turned out great. The combination of the dulce de leche and the coconut flavour is amazing and they turned out very creamy. I loved the added cream, it does such a great job at removing the usually yogurt taste and made it seem more ice cream in flavour instead. What I would suggest is when mixing the yogurt with the cream, start with what I’ve used here but then add a tablespoon of cream at a time and taste afterwards each spoonful. You want to keep the coconut flavor but make it creamer. I think the only thing I would change would to be to add more of swirl effect or just mix the dulce de leche in completely. I think having just a little bit of it for me at least not as texturally pleasing as it could be. If you know anyone who loves dulce de leche, these are a great treat to make them and I am sure they will be over the moon! If you have any suggestions for my next recipe let me know in the comments.