really, just saying the name brown butter popsicles inspires a feeling of naughtiness. these aren’t the critters we bought from the truck with the never-ending-jingle that rolled through our neighborhood as kids. these things are a flashback to childhood fantasies with a grown-up feel that’s worthy of date night at a fancy restaurant (or at the very least, date night at the local park, after the kiddies have all gone home for the evening).
oh, and if you’ve never visited the blog a beautiful mess, you must. they inspired us to make this recipe with their original version. go say “hi,” tell ’em i sent you, try not to stay there forever (you’ll be tempted – they’ve got all kinds of DIY magic!), and promise to come back!
- 2 cups coconut milk
- 4 tablespoons coconut milk yogurt
- 1 1/2 cups salted butter
- 1 cup heavy cream (or use full-fat canned coconut milk, refrigerated, just the cream)
- 2/3 cup coconut sugar
- 2 tablespoons maple sugar
- 1/4 cup crushed toffee candy (like Heath)
- Melt butter in a large pan over medium heat and cook, stirring occasionally, until it begins to brown.
- Allow to cook an additional five minutes or until butter begins to brown, stirring bits from bottom of pan.
- Remove from heat and cool.
- Pour browned butter into a separate container, reserving the bits in the pan and scraping them up.
- Add milk, yogurt, cream, and sugars and heat and stir till blended.
- Refrigerate mixture for 1 hour (we found this helps with separation).
- Pour chilled mixture into popsicle molds and freeze.
- Before serving, sprinkle slightly softened pops with toffee and press into pops.
do you have a favorite grown-up version of a childhood fun food? leave a comment and share!