Servings:
10
Charamuscas
10
Charamuscas
Salvadoran Coconut Charamuscas
These Salvadoran Coconut Charamuscas are a creamy, tropical frozen treat that captures the simple, comforting flavors of coconut and cinnamon. Prepared with milk, sweetened condensed milk, shredded coconut, vanilla, and a cinnamon stick, the mixture becomes rich and slightly spiced. By blending only half of the cooked mixture and folding it back into the rest, you get a smooth base with pleasant coconut bits throughout — a texture many people love. The mixture is poured into small plastic ice pop bags, frozen solid, and eaten by cutting a corner to enjoy like a classic ice pop. This recipe is ideal for hot days, gatherings, or when you want a nostalgic, homemade frozen dessert with a distinctly Salvadoran touch.
Total:
30 minutes
30 minutes
Equipment
-
Ice pop bags or small freezer bags
-
Blender
-
Funnel or container with a pour spout
Ingredients
-
8
cups
milk of choice, (I used almond milk) -
2
cups
dried shredded coconut -
2
tsp
vanilla extract -
1
cinnamon stick -
1
can sweetened condensed milk -
1/2
cup
granulated sugar -
10
small plastic freezer bags
Instructions
-
In a large pot, combine the milk, shredded coconut, vanilla extract, cinnamon stick, sweetened condensed milk, and granulated sugar. Stir to combine and place the pot over medium heat.
-
Bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once it reaches a boil, remove the pot from the heat and let it cool completely. The cinnamon stick will infuse a subtle warm note while cooling.
-
When the mixture is fully cooled, remove and discard the cinnamon stick. Transfer about half of the cooled mixture to a blender and pulse until smooth. The goal is to break down some of the coconut so the final texture is partly smooth and partly textured.
-
Return the blended portion to the pot with the unblended half and stir to combine. Using a funnel or a container with a pouring lip, carefully fill each small plastic bag, leaving a little space at the top so you can tie or seal the bag.
-
Securely tie or seal each bag to prevent leaks, then lay them flat in the freezer. Freeze until solid, which typically takes several hours depending on your freezer.
-
To enjoy, snip a small corner of the bag and squeeze the charamusca like an old-fashioned ice pop. Serve immediately and discard the bag after use.
Notes
- Allow the cooked mixture to cool completely before blending or pouring into plastic bags. Pouring hot liquid into plastic can cause melting and increase the chance of leaks.
- Blend only half of the mixture to preserve a pleasing contrast between smoothness and chewy coconut pieces. If you prefer a smoother texture, blend a larger portion.
- For a deeper coconut flavor, you can lightly toast the shredded coconut in a dry skillet over medium heat until golden before adding it to the milk. Toasting is optional and will change the flavor profile slightly.
- Adjust sweetness by reducing or increasing the granulated sugar or using a lighter or thicker condensed milk. Taste the cooled mixture before freezing and adjust as needed.
- Store frozen charamuscas flat in a single layer until solid, then you can stack them to save freezer space. Consume within a few weeks for best texture and flavor.
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