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Magnum style super creamy chocolate coconut popsicles are dipped in a hazelnut chocolate magic shell and topped with flaky sea salt.

Chocolate Coconut Popsicles

Lisa Flinn
Ulta creamy Chocolate Coconut Popsicles are dipped in a hazelnut magic chocolate shell, and finished with flaky sea salt. One bite and you'll want to make this all summer long!
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Prep Time 30 minutes
Freeze Time 6 hours 30 minutes
Total Time 7 hours
Course Dessert, Snack
Cuisine American
Yields 10 Popsicles
Calories 379 kcal

Equipment

  • Popsicle Molds
  • Electric Mixer
  • Mixing Bowls
  • Baking Sheets

INGREDIENTS

Chocolate Coconut Popsicles

  • 13.5 Ounces Full-Fat Coconut Milk shakened & chilled
  • ¾ Cup (142g) Semi-Sweet Chocolate Chips
  • ½ Cup (144g) Sweetened Condensed Milk
  • 3 Tablespoons Unsweetened Cocoa Powder (see note below)
  • 1 Teaspoon Fine Espresso Powder (optional)
  • 1 Teaspoon Vanilla Extract

Chocolate Shell

  • 9 Ounces (254g) Semi-Sweet Chocolate Bar finely chopped
  • 2 Tablespoons Coconut Oil, more if needed
  • ⅓ Cup (45g) Roasted Hazelnuts finely chopped
  • Flaky Sea Salt (optional)

Instructions
 

Chocolate Coconut Popsicles

  • Give your canned coconut milk a good shake (you should hear liquid sloshing around) and chill overnight. See note below if your coconut milk has solidified and for recommended brands.
    13.5 Ounces Full-Fat Coconut Milk
  • Melt the chocolate chips in the microwave in 20 second intervals, stirring well after each increment, until melted and smooth. Set aside.
    ¾ Cup (142g) Semi-Sweet Chocolate Chips
  • Add cold coconut milk, sweetened condensed milk, cocoa powder, espresso powder and vanilla extract to a large bowl. Using an electric mixer, whip on medium-high speed until the mixture is thick and fluffy, about 3 to 4 minutes.
    ½ Cup (144g) Sweetened Condensed Milk
    3 Tablespoons Unsweetened Cocoa Powder (see note below)
    1 Teaspoon Fine Espresso Powder (optional)
    1 Teaspoon Vanilla Extract
  • Add the melted chocolate to the mixture and whisk until well combined, about 1 minute.
  • Place the popsicle molds onto a freezer-safe baking tray to make it easy to carry to and from the freezer. Next, pour the chocolate coconut ice cream to fill the molds.
  • Insert the popsicle sticks and tap the molds on the counter a few times to remove any air bubbles. Freeze for at least 6 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. Let cool for 5 minutes.
    9 Ounces (254g) Semi-Sweet Chocolate Bar
    2 Tablespoons Coconut Oil, more if needed
  • Finely chop the hazelnuts and mix it into the melted chocolate. Transfer the chocolate to a small jar or cup.
    ⅓ Cup (45g) Roasted Hazelnuts
  • Remove the popsicles from the freezer. Working quickly, dip the popsicle into the melted chocolate, shaking off the excess chocolate and garnish with flaky sea salt if desired.
  • Place the dipped popsicles back onto your lined tray and return to the freezer for 15 minutes or until the shell completely sets. Serve and enjoy!
  • Leftover popsicles can be individually wrapped in plastic wrap and stored in freezer bags or a freezer-safe container for up to 1 month.

Notes

Coconut Milk Separation - If your canned coconut milk has separated and solidified, transfer everything (firm layer of coconut cream and coconut water) into a small saucepan and gently heat over a low flame until homogenized. Pour into a container and chill overnight. You can also submerged the can in a warm water bath.
Recommended Canned Coconut Milk Brands - I like Thai Kitchen and Simple Truth Organic brand because it thickens significantly when chilled and whips up nicely.
Unsweetened Cocoa Powder - You can use Dutch-process cocoa powder, natural cocoa powder, black cocoa powder or raw cacao powder.
Quantity - This recipe makes about 9 or 10 small-ish popsicles, but quantity will depend on the size of your molds. My popsicles are about 3.6 inches long, by 2 inches wide.
Chocolate Shell - I recommend using chocolate bars, rather than chocolate chips for a thinner shell with the perfect snap. If you only have chocolate chips, you can add more coconut oil to thin it out.
Storage - Leftover popsicles can be individually wrapped in plastic wrap and stored in freezer bags or a freezer-safe container for up to 1 month.

Nutrition

Serving: 1PopsicleCalories: 379kcalCarbohydrates: 37gProtein: 5gFat: 26gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 34mgPotassium: 371mgFiber: 3gSugar: 31gVitamin A: 11IUVitamin C: 2mgCalcium: 62mgIron: 3mg
Keyword chocolate coconut ice cream bars, chocolate coconut popsicles, chocolate ice cream bars, homemade magnum ice cream bars, homemade popsicles, magnum ice cream
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