Coconut and Vanilla Bean Ice Pops

By Shauna Sever

Few things are more perfectly paired than vanilla beans and warm milk, but creamy coconut milk is a delicious companion for vanilla. This recipe is the antithesis of those freezer-burned fudge pops from the grocery store.
1 (14-ounce) can full-fat coconut milk
½ vanilla bean, split lengthwise and caviar scraped
3 to 4 tablespoons granulated sugar to taste
Pinch salt
1. In a small saucepan over medium heat, whisk together coconut milk, vanilla bean pod, vanilla caviar, sugar, and salt. Cook, stirring occasionally, until mixture just begins to bubble. Remove from heat (do not boil). Cover and let steep for at least 1 hour.
2. Remove the vanilla pod and scrape any remaining caviar into pan. Whisk mixture to blend.
3. Transfer mixture to a large measuring cup for easy pouring and pour into ice pop molds. Freeze until firm.
Yield: 6 3-ounce pops
For more great recipes, check out this weeks issue of Whisk by Ami