Rose Milk Popsicles
Cook time
Total time
Makes: about 5 3-ounce popsicles
  • For the Popsicles
  • 1 (13.5 oz) can light coconut milk
  • 2 T dried rose petals
  • 1½ T honey
  • 2 tsp rose water
  • For the White Chocolate + Pistachio Topping (optional)
  • ¼ cup white chocolate chips
  • ½ T coconut oil
  • crushed pistachios
  1. In a medium saucepan, combine coconut milk, honey and rose petals. Heat, stirring frequently, until mixture just begins to bubble around the edges. Turn off heat, cover and let steep for 15 mins.
  2. Transfer mixture to a high-powered blender and process until smooth.
  3. Allow mixture to cool slightly. Stir in rose water.
  4. Pour rose milk into popsicles molds of choice (we use these popsicle molds with great success). Insert popsicle sticks and freeze until completely solid, at least 6 hours or overnight.
  5. If using drizzle: combine white chocolate chips and coconut oil in a microwave-safe bowl and heat in 30 second increments until completely smooth. (Alternatively, melt together over a double-boiler.) Briefly run popsicle mold under warm water to release popsicles; generously spoon melted chocolate over each popsicle, arrange in a single layer on a baking sheet, sprinkle with crushed pistachios and return to freezer until drizzle is completely set, about 10 mins. Enjoy!
If you're only making 5 popsicles as this recipe suggests, you'll end up with a shot or two's worth of leftover rose milk. Simply serve it ice cold -- your little preview of what's to come as the pops freeze.
Recipe by the pig & quill at