Food Network UK

Eggnog ice pops: coquito

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Ingredients

  • 1 (380g) tin coconut milk
  • 1 (350g) tin evaporated milk
  • 190ml sweetened condensed milk
  • 1/8 tsp salt
  • 1 large pasteurised egg yolk (see Note)
  • 1/8 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • 85ml light rum

Use imperial measurements

Method

How to make Eggnog ice pops: coquito

1) Place all of the ingredients in a blender mix well.

2) Pour into an ice pop mould and insert wooden lollipop sticks.

3) 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 pasteurised eggs. If you prefer, you can substitute the egg yolk with 2 tablespoons of ready prepared shop-bought egg nog.