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Coconut Cream Popsicles Treat

Featured in: Sweet treats for any occasion

Coconut cream popsicles combine luscious coconut milk, silky heavy cream, and natural maple syrup, all enhanced by a hint of vanilla and a touch of sea salt. Shredded coconut mixed in delivers extra flavor and texture. Once frozen, these pops are optionally coated with melted dark chocolate and a sprinkle of coconut for crunch. The result is a blissfully refreshing frozen treat that balances creamy, sweet, and vibrant tropical notes—perfect for a sunny day refreshment or an easy, kid-friendly dessert.

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Updated on Sat, 12 Jul 2025 19:18:32 GMT
A person is holding a popsicle with chocolate and coconut toppings. Pin it
A person is holding a popsicle with chocolate and coconut toppings. | myhomemaderecipe.com

Creamy sweet and swirled with shreds of coconut these coconut cream popsicles have become my warm weather fix. Whether you need a cool snack or a fun finish to a summer meal these are so quick to make and you will love the simple ingredients.

One hot July day I made these on a whim to cool off with my niece. Now she begs to come over every weekend to help mix and decorate them.

Ingredients

  • Coconut milk: Gives that rich tropical flavor and creaminess. I recommend full fat and check labels for minimal ingredients
  • Heavy cream: Makes the pops even silkier. If you skip dairy just use more coconut milk
  • Maple syrup: Brings natural sweetness and blends perfectly with coconut. You can also use agave if that is your favorite
  • Vanilla extract: Adds warmth and roundness. Homemade or pure vanilla always gives the best taste
  • Sea salt: Heightens all the flavors and keeps the pops from being too sweet. Choose a flaky salt for best results
  • Shredded coconut: Stirs in texture and more flavor. Go for unsweetened and fresh if you can find it for best texture
  • Optional dark chocolate: Gives a crunchy coating. Use a good bar with at least 70 percent cocoa
  • Coconut oil: Thins the chocolate for smooth dipping. Try to use virgin coconut oil for flavor
  • Extra sea salt on the chocolate: Kick up the pop with a tiny contrast sprinkle
  • Extra shredded coconut for topping: Really makes them look festive and adds toasty coconut flavor

Instructions

Mix the Base:
In a mixing bowl combine coconut milk heavy cream maple syrup and vanilla extract. Add a generous pinch of sea salt. Whisk everything together until completely smooth so the mixture is perfectly emulsified.
Stir in Shredded Coconut:
Take your shredded coconut and stir it into the base until it is evenly distributed. Make sure every bite will have some coconut strands for extra texture.
Fill the Molds:
Pour the mixture carefully into popsicle molds. Tap lightly to release air bubbles and make sure they are filled to the top for a uniform pop.
Freeze Until Solid:
Place the molds in the freezer for at least four hours or until totally solid. For best results freeze overnight.
Prepare the Chocolate Shell:
While the pops are freezing melt the dark chocolate with coconut oil. Do this over low heat in a small saucepan or microwave in short bursts while stirring. Stop heating as soon as the chocolate is glossy and smooth so it does not scorch.
Coat the Pops:
Remove the popsicles from molds and place them spaced out on a wax paper lined board. Work quickly with one pop at a time. Ladle or drizzle the melted chocolate over each pop holding it above the saucepan. Sprinkle with extra coconut or a pinch of sea salt before the chocolate sets.
Refreeze to Set:
As soon as coated return each pop to the freezer. Let the chocolate set hard before serving which only takes a few minutes.
Store and Serve:
Once fully set you can stash the pops in a freezer bag or airtight container. Let them sit for two or three minutes at room temperature before eating to get the perfect creamy bite.
A person is holding a chocolate and coconut covered ice cream bar. Pin it
A person is holding a chocolate and coconut covered ice cream bar. | myhomemaderecipe.com

Coconut has always been my favorite for desserts and eating these with a friend on a hot day is pure joy. When I made these for my family barbecue last summer they disappeared before I could even grab a second one.

Storage Tips

Keep your popsicles in an airtight container in the freezer for up to three weeks. Add a layer of wax paper between pops to prevent sticking if you stack them. If you notice frost or ice crystals just run the pop under warm water for a second and it will taste just as fresh.

Ingredient Substitutions

For completely dairy free popsicles skip the heavy cream and use only coconut milk. You can use honey or agave instead of maple syrup but the flavor will shift slightly. If you want a nutty twist swap in toasted almonds for part of the shredded coconut.

Serving Suggestions

Serve these popsicles straight from the freezer on a hot afternoon or as a light dessert after spicy food. For a party you can set out bowls of toppings like chopped nuts melted chocolate sprinkles and extra coconut for dipping.

Cultural and Historical Context

Coconut based ice treats are classic in tropical regions like Southeast Asia and the Caribbean where coconut palms thrive. The combination of coconut and chocolate is inspired by beloved candy bars but this treat is much lighter and fresher using whole ingredients.

A person is holding a chocolate and coconut covered ice cream bar. Pin it
A person is holding a chocolate and coconut covered ice cream bar. | myhomemaderecipe.com

Make these pops for your next get-together or just keep a stash in the freezer for anytime cravings. Nothing beats the cool rich taste on a summer day.

Frequently Asked Questions

→ Can I make these popsicles dairy-free?

Yes! Simply replace the heavy cream with additional coconut milk for a fully dairy-free version with the same creamy consistency.

→ What kind of coconut milk should I use?

Full-fat canned coconut milk works best for a rich, creamy texture, but you can use light coconut milk for a lighter finish.

→ Is the chocolate coating optional?

Absolutely! The pops are delicious on their own or with chocolate. If adding, use a dark chocolate bar or chips, and coconut oil for smooth melting.

→ Can I sweeten with something besides maple syrup?

Honey or agave both work well as alternatives, though they may alter the flavor slightly. Adjust sweetness to taste.

→ How long do the popsicles need to freeze?

Freeze for at least 4 hours or until completely set. For best results, freeze overnight before adding the chocolate shell.

Coconut Cream Popsicles

Sweet coconut pops with creamy texture, maple, and dark chocolate shell. Light, refreshing, and simple to make.

Prep Time
10 Minutes
Cook Time
5 Minutes
Total Time
15 Minutes
By: Zaho

Category: Desserts

Difficulty: Easy

Cuisine: Contemporary

Yield: 6 Servings (6 popsicles)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Popsicle Base

01 180 ml coconut milk
02 180 ml heavy cream (use additional coconut milk for dairy-free version)
03 2 tablespoons maple syrup
04 1/4 teaspoon vanilla extract
05 pinch sea salt
06 33 grams shredded coconut, plus extra for garnish

→ Chocolate Coating (Optional)

07 85 grams dark chocolate, melted (use less for drizzling)
08 1/2 teaspoon coconut oil (adjust if using less chocolate)
09 pinch sea salt

Instructions

Step 01

In a mixing bowl, combine coconut milk, heavy cream, maple syrup, and vanilla extract. Add a pinch of sea salt to enhance the flavor.

Step 02

Fold in the shredded coconut, stirring until evenly distributed throughout the mixture.

Step 03

Pour or ladle the prepared mixture evenly into popsicle molds. Place molds in the freezer and freeze for several hours until completely set.

Step 04

Melt dark chocolate and coconut oil together in a small saucepan over low heat, stirring constantly, or use a microwave in short intervals, mixing between each round. Remove from heat and stir in a pinch of sea salt.

Step 05

Carefully remove the frozen popsicles from the molds. Place them onto a wax paper-lined baking sheet or cutting board. Return to the freezer to keep them firm.

Step 06

One by one, remove each pop from the freezer. Hold over the melted chocolate and drizzle or pour the coating evenly with a small ladle. Quickly return each pop to the wax paper-lined sheet in the freezer. Sprinkle with extra shredded coconut if desired.

Step 07

Once all pops are coated, return them to the freezer to set the chocolate. Store popsicles covered in the freezer until ready to serve.

Step 08

Before serving, allow popsicles to sit at room temperature for a few minutes to soften slightly. Serve immediately for optimal texture.

Notes

  1. For a fully dairy-free version, substitute all heavy cream with an equal quantity of coconut milk.
  2. Ensure popsicles are completely frozen before unmolding to achieve clean, defined shapes.

Tools You'll Need

  • Mixing bowl
  • Popsicle molds
  • Small saucepan or microwave-safe bowl
  • Ladle or spoon
  • Wax paper-lined baking sheet or cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains coconut; may contain dairy if using heavy cream.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 220
  • Total Fat: 18 g
  • Total Carbohydrate: 10 g
  • Protein: 2 g