Yep, I'm still using up what's left in our cabinet and for sure, that "popsicle stick" is one of my rubber-handled metal measuring spoons! I'll explain in a bit...
The wheels started turning when I was thinking about my cans of coconut milk and I remembered I had a recipe for chocolate pudding pops--so why not do coconut instead? Everybody was happy with the results except hubby who thinks everything should be chocolate (plus he's not a coconut fan). That's OK, though, because it left more for the rest of us.
Matthew-Bean wasn't complaining...he just cruised through his popsicle.
So I assessed my options and realized I probably didn't have enough popsicle molds--no worries because I improvized with plastic cups, waxed paper, and yes, measuring spoons.
I cut waxed paper into circles the size of the bottoms of the cups, laid it in there, and then placed more around the sides of the cups before pouring in the cooled pudding. After it had set for a while in the freezer, I added the measuring spoons when the pudding was frozen enough for the spoons to stay upright.
I had to let them warm up a bit at room temp (or you could run some hot water over the base of the cups) before easily pulling them out...
Then you just unwrap the waxed paper from the sides and peel off the circle from the top of the popsicle.
They were nice and creamy, cold, not too sweet, and with just a hint of cinnamon, would be perfect at the end of a curry meal--though they were wonderful just for a snack all by themselves.
I ended up fusing two recipes: a chocolate pudding pops recipe from More with Less and a Puerto Rican Christmas coconut pudding recipe (tembleque) from Extending the Table: A World Community Cookbook.
Here's my version, great for nice summery pudding pops. It took 1.5 cans of coconut milk, and I used the leftovers to add to a mandarin orange yogurt shake (plain yogurt, coconut milk, mandarin orange segments, honey, and toasted wheat germ all creamified with the immersion blender).
For the pops, you'll need:
2.5 cups unsweetened coconut milk
1/3 c. sugar
1/4 t. salt
1/4 c. cornstarch
Combine the milk, sugar, and salt in a pan on the stove over low heat, then use a bit of that mixture in a separate bowl to dissolve the cornstarch. Add that back into the pot, and cook until it's thickened, then cook an additional 5 minutes on low, constantly stirring. Add some ground cinnamon to taste, then let it cool a while.
Pour into popsicle molds of your choice (cups, waxed paper, and measuring spoons are fine). This made enough for 4 popsicles in the proper mold plus 3 small plastic cups' worth.