Creamy coconut popsicles studded with fresh berries are dipped in a crisp magic chocolate shell and topped with rainbow sprinkles. A fun and refreshing treat for summer!
Not only are these creamy coconut popsicles refreshing and delicious, they're also extremely easy to make! The only tricky part is separating the coconut cream from the coconut water in canned coconut milk, as every brand is different. Some contain stabilizers or emulsifiers which keeps the coconut milk homogenized. To save time, I highly recommend buying canned coconut milk that has already naturally separated. When you're at the store, gently shake the can and if you don't hear any liquid sloshing around, you should be good to go! Don't forget to place it in the fridge when you get home.
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♡ Why You Will Love these Creamy Coconut Popsicles 🥥
- Easy to make. The ice cream base only requires 3 ingredients and no churning is required.
- Amazing textures. The coconut ice cream is irresistibly creamy, which pairs perfectly with the crisp magic chocolate shell.
- Refreshing. Having the fresh raspberries and blueberries studded throughout the popsicles, adds a crunchy refreshing bite.
- Customizable. I love that you can fill these coconut ice cream bars with any kind of berries or fruit. You can even add chocolate chips, coconut flakes or keep it plain.
Ingredient Notes
Here are some notes about all the ingredients used in these Creamy coconut popsicles. Quantities and full instructions are in the recipe card below!
Coconut Ice Cream
- Canned Coconut Milk - Be sure to buy full-fat coconut milk from the can. It can often be found in the baking or international isle. We'll only be using the coconut cream.
- Heavy Cream
- Sweetened Condensed Milk - Adds a bit of sweetness and makes the popsicles creamy.
- Coconut Extract (optional) - This is totally optional, but coconut extract adds more coconut flavor. A little goes a long way though, so I'd recommend starting with ¼ teaspoon.
- Fresh Raspberries + Blueberries - Adds a refreshing crunchy bite.
Chocolate Shell
- Semi-Sweet Chocolate Bars - I recommend using chocolate bars, rather than chocolate chips for a thinner shell with the perfect snap. If you only have chocolate chips, you'll need to add a bit more coconut oil to thin it out.
- Coconut Oil - You can use refined or unrefined coconut oil.
- Rainbow Sprinkles - Adds a fun and festive touch.
*See recipe card for quantities.
Ingredient Substitutions
For the Coconut Ice Cream 🥥
- Coconut Extract - I like to add a splash of coconut extract to add more coconut flavor, but if you don't have any on hand, feel free to use vanilla extract or vanilla paste.
- Berries - I'm using a combination of raspberries and blueberries, but you can also use strawberries, blackberries or omit completely.
For the Chocolate Shell 🍫
- Chocolate - I'm using a semi-sweet chocolate, but you can also use milk chocolate or dark chocolate.
- Coconut Oil - You can easily substitute coconut oil with olive oil or avocado oil.
- Sprinkles - Have fun here! You can use any kind of sprinkles to celebrate any holiday. You can also add chopped nuts, toffee bits, mini chocolate chips, or flaky sea salt.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Creamy Coconut Berry Popsicles! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Scoop out the firm layer of coconut cream that has solidified at the top of the can into a large bowl.
Step 2. Next, add cold heavy cream, sweetened condensed milk, and coconut extract (if using). Using an electric mixer, whip on medium-high speed until the mixture is thick and fluffy, about 3 to 4 minutes.
Step 3. Fill your popsicle molds with a few pieces of raspberries and blueberries.
Step 4. Then fill your molds with the coconut ice cream base.
💡 Tip
I like using these silicone popsicles mold that lay flat. I find that the popsicles release more easily.
Step 5. Insert the popsicle sticks and tap the molds on the counter a few times to release any air bubbles. Freeze for 4 hours or overnight.
Step 6. Release the ice cream bars from the molds.
Step 7. Place the popsicles on a baking sheet lined with parchment paper and freeze while you make the chocolate shell.
Step 8. Melt finely chopped chocolate and coconut oil until smooth.
Step 9. Transfer the chocolate to a small jar. Dip the popsicles into the melted chocolate and quickly garnish with sprinkles before the chocolate shell sets. Freeze for 15 minutes or until the shell fully sets. Enjoy!
⭐️ Expert Tips
Be sure to use full-fat canned coconut milk for the creamiest texture. The light version has a higher water content with little coconut cream separation.
Buy canned coconut milk that has naturally separated. Gently shake the can and if you don't hear any liquid sloshing around, the coconut cream and coconut water has most likely separated. Store it in the fridge as soon as you get home!
Place the ice cream molds on a freezer-safe tray before filling. The tray makes it easy to carry to and from the freezer.
Ensure your ice cream bars are completely frozen before unmolding. After unmolding, place the bars back on the tray and return to the freezer before dipping.
Use chocolate bars for a thinner chocolate shell. The consistency of melted chocolate chips is a lot thicker.
FAQ
You can save it for protein shakes, smoothies, overnight oats, chia pudding or coconut rice!
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📖 Recipe
Creamy Coconut Popsicles
Equipment
- Popsicle Molds
- Electric Mixer
- Mixing Bowls
- Baking Sheets
INGREDIENTS
Coconut Popsicles
- 13.5 Ounces Full-Fat Coconut Milk coconut cream separated
- ¾ Cup (170g) Heavy Cream cold
- ½ Cup + 1 Tablespoon (168g) Sweetened Condensed Milk
- ¼ Teaspoon Coconut Extract, or 1 Teaspoon Vanilla
- 1 Cup Combination Fresh Raspberries + Blueberries
Chocolate Shell
- 7 Ounces (198g) Semi-Sweet Chocolate Bar finely chopped
- 2 Tablespoons Coconut Oil, more if needed
- Sprinkles
Instructions
Coconut Popsicles
- Buy full-fat canned coconut milk that has naturally separated. Gently shake the can and if you don't hear any liquid, you're good to go! Place it in the fridge when you get home from the store and use it as soon as 30 minutes of chilling or keep it in the fridge until you're ready to use it.
- Scoop out the firm layer of coconut cream that has solidified at the top of the can into a large bowl. Save the coconut water for smoothies, protein shakes, chia puddings, coconut rice, etc.13.5 Ounces Full-Fat Coconut Milk
- Add cold heavy cream, sweetened condensed milk and coconut extract (if using). Using an electric mixer, whip on medium-high speed until the mixture is thick and fluffy, about 3 to 4 minutes.¾ Cup (170g) Heavy Cream½ Cup + 1 Tablespoon (168g) Sweetened Condensed Milk¼ Teaspoon Coconut Extract, or 1 Teaspoon Vanilla
- Place the popsicle molds onto a freezer-safe baking tray to make it easy to carry to and from the freezer. Fill the molds with a few pieces of raspberries and blueberries. Next, spoon the coconut ice cream to fill the molds. 1 Cup Combination Fresh Raspberries + Blueberries
- Insert the popsicle sticks and tap the molds on the counter a few times to remove any air bubbles. Freeze for at least 4 hours or overnight.
- Release the popsicles from your molds and transfer to a large baking sheet lined with parchment paper. Place the tray back in the freezer while you make the chocolate shell.
Chocolate Shell
- Add finely chopped chocolate and coconut oil to a heat proof bowl. Microwave in 20 second bursts, and stir well after each increment, until completely melted and smooth. Cool for 3 to 4 minutes, then transfer the chocolate to a small jar or cup.7 Ounces (198g) Semi-Sweet Chocolate Bar2 Tablespoons Coconut Oil, more if needed
- Remove the popsicles from the freezer. Working one popsicle at a time, dip it into the melted chocolate, shaking off the excess chocolate and garnish with sprinkles. Work fast, as the chocolate shell sets quickly.
- Place it back onto your parchment-lined tray and return to the freezer for 15 minutes to let the shell set completely. Serve and enjoy!
- Store leftover popsicles in a freezer bag or freezer-safe container for up to 1 month. Let it sit at room temperature for 3 to 4 minutes before serving.
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