It’s starting to get cold here in Montreal and I am starting up a few projects for the fall so I thought it was a good time to end Popsicle of the Week. I had a few recipes ideas still but will keep those for next year. I had a great time coming up with recipes and modifying ones I found online and cannot wait for the weather to get good again so I can make more! Coming up though I think I will have a monthly recipe on the blog of one of my many desserts recipes. I am cooking so much more in the last few weeks, it’s been great. I thought the best way to sum up a great summer of popsicles was to give you guys a quick way to reach each recipe! Look out next month for more recipes.
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.