Growing up in New Jersey, I spent many summers on Long Beach Island (yes… the Jersey Shore).  I would wake up early each morning, have breakfast then walk several blocks from my Aunt’s house to the beach before any of my other family members.  I would seriously spend all day at the beach reading, listening to music, tanning, walking along the coast, bodysurfing, etc.  My family would arrive late morning carrying a cooler packed with Italian sandwiches, fresh fruit and cold sodas.  One of my favorite beach traditions occurred later in the afternoon.  Amidst the quiet chatter of family and the sound of crashing waves, I would hear a faint ringing in the distance.  My eyes darted to the dunes behind me to see the ice cream man vigorously shaking a leather strap studded with clunky jingle bells.  In a matter of moments, I was up and running full speed towards the ice cream truck parked on the street, desperately trying to be first in line before the hoards of other children running in the same direction.  Awkwardly dancing about to avoid burning my feet on the hot pavement, I ordered my favorite cold confection.  The Coconut Ice Pop.  Nothing felt better than walking past the line of envious onlookers gleefully enjoying each bite of cool, refreshing coconut.

This recipe for Coconut Ice Pops is not an exact copy of the typical ones found in an ice cream truck.  I decided to put a San Diego spin on the classic with the addition of Mexican cinnamon.  These pops are essentially frozen coconut horchata.  The flavor is pure, light and oh so delicious.  You can make “adult” versions of these pops by adding a little dark or spiced rum.  Continue reading for the recipe below.  Also, I have included an Instagram collage of my recent trip back to the East Coast.

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