Can’t stop won’t stop.



Given how many Samoa recipes I’ve done (Muddy Buddies! Ritz cracker sandwiches! Doughnuts!) it was only a matter of time, right?

And these pops DELIVER.


The creamy base is swirled with lots of toasted coconut and salted caramel. And then the pops are dipped and drizzled in chocolate and sprinkled with more coconut – just like a proper Samoa cookie should be.


They’re decadent and delicious and – IMHO – the perfect “finale” to this year’s series!


Which was your favorite?


Samoa Popsicles
base from The Little Foodie, inspired by Momofuku Milk Bar

1 cup shredded coconut (sweetened or unsweetened)
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
big pinch of kosher salt
1/4 – 1/2 cup salted caramel sauce (homemade or store bought)
1 batch magic shell

Heat oven to 350 – line a baking sheet with parchment paper. Spread the coconut evenly onto the sheet and bake – stirring frequently – till coconut is golden brown. This will take between 10 and 20 minutes but watch carefully once the coconut begins to color, as it will burn easily. Let cool completely.

Combine the milk, cream, condensed milk, brown sugar and salt in a large measuring cup and heat in the microwave for 1 minute. Stir well to combine and refrigerate for at least an hour (or up to one week).

Pour a bit of the base into the bottoms of each of your popsicle molds. Add a spoonful of caramel and some toasted coconut. Repeat layering till the molds are filled (you’ll have leftover coconut; reserve for sprinkling at the end). Freeze for an hour and – using a thin knife or skewer – swirl the mixture to distribute the ingredients. Add popsicle sticks and freeze overnight.

To release the pops, hold molds briefly under hot water; place on a foil-lined baking sheet and return to freezer for an hour or so, to “re-set”.

Working with one pop at a time, dip the bottom half in the magic shell, let harden and place, shell-side down, back on your baking sheet. Drizzle the tops with more magic shell and sprinkle with reserved coconut (be sure to work with one pop at a time as the drizzle will harden quickly, making it hard for the coconut to “stick”).

Freeze pops till ready to serve.

(print this recipe)

This delicious recipe brought to you by Sheri Silver


For all the pops check out my Pinterest board!

Leave a Comment