Salvadoran Coconut Charamuscas
These Salvadoran Coconut Charamuscas are a creamy, tropical frozen treat that’s both refreshing and nostalgic! Made with milk, sweetened condensed milk, shredded coconut, and cinnamon, they’re packed with rich coconut flavor and a hint of warm spice. Blending half of the mixture keeps the texture smooth while still leaving delicious coconut bits for extra flavor. Once frozen, simply cut a corner of the bag and enjoy it like an old-school ice pop. Perfect for hot days or whenever you’re craving a sweet taste of El Salvador!
Equipment
Ingredients
- 8 cups of milk of choice I’m using almond milk
- 2 cups dried shredded coconut
- 2 tsp vanilla extract
- 1 cinnamon stick
- 1 can of condensed milk
- 1/2 cup Granulated sugar
- 10 Small plastic bags
Instructions
- In a large pot, combine all of the ingredients and bring the mixture to a boil while stirring occasionally.
- Once it reaches a boil, remove the pot from the heat and allow it to cool completely.
- Once cooled, transfer half of the mixture to a blender and blend until smooth, then mix this back into the other half remaining in the pot. The idea is to blend some of the coconut into the milk mixture, while still leaving some chunks of shredded coconut.
- Using a funnel or a container with a pourable spout, pour the coconut mixture into small plastic ice pop bags, leaving some space at the top for tying.
- Securely tie the bags to prevent any leakage, then place them in the freezer and allow them to freeze until solid.
- When ready to enjoy, cut a corner of the bag and enjoy the charamusca as you would an ice pop.
Notes
- Let the mixture cool completely before blending and filling the bags to prevent melting the plastic.
- Blend only half of the mixture to keep the perfect balance of smoothness and coconut texture.
- For extra flavor, toast the shredded coconut before adding it to the mix.
Tried this recipe?Let us know how it was!
