Enjoy a taste of the tropics with these homemade arroz con leche ice pops. Made with creamy rice pudding, coconut milk, and a hint of cinnamon, these frozen treats are a perfect way to cool down on a hot summer day. They are easy to make and bursting with flavor. Perfect for kids and adults alike!
Ingredients
- 1 cup cooked rice
- 2 cups whole milk
- 1/2 cup condensed milk
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup raisins (optional)
- 10 ice pop molds
- 10 ice pop sticks
Directions
- In a saucepan, combine the cooked rice, whole milk, condensed milk, coconut milk, sugar, vanilla extract, ground cinnamon, and salt.
- Cook over medium heat, stirring frequently, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 15-20 minutes, or until the mixture has thickened to a pudding-like consistency.
- Remove the saucepan from the heat and let the mixture cool for 5 minutes.
- If desired, stir in the raisins.
- Divide the mixture among the ice pop molds, leaving a small space at the top for expansion as they freeze.
- Insert an ice pop stick into each mold.
- Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen.
- To remove the ice pops from the molds, run each mold under warm water for a few seconds to loosen.
- Enjoy the delicious arroz con leche ice pops!
