Creamy Coconut Popsicles
Creamy coconut popsicles studded with fresh berries are dipped in a crisp magic chocolate shell and topped with rainbow sprinkles!
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.
Notes
Quantity - This recipe makes 8 to 10 popsicles, depending on the size of your popsicle molds. My popsicles are about 3.6 inches in length, by 2 inches in width.
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 - 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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