Coconut Cream Popsicles with Chocolate Shell and Maple (Print version)
Creamy coconut popsicles sweetened with pure maple syrup and dipped in a crisp dark chocolate shell. Dairy-free and simple.
# Ingredients:
For the popsicles
01 -
2 (13.5 oz / 400 ml) cans full-fat coconut milk, chilled overnight
02 -
1/3 cup (80 ml) pure maple syrup
03 -
1 teaspoon pure vanilla extract
04 -
1/4 teaspoon fine sea salt
05 -
1/4 cup (20 g) unsweetened shredded coconut (optional)
For the chocolate shell
06 -
1 cup (170 g) dark chocolate, chopped or chips
07 -
1 tablespoon coconut oil
08 -
Flaky sea salt, for topping (optional)
# Instructions:
01 -
Open the chilled cans and spoon the thick white cream from the top into a blender. You need about 1 1/2 cups total. Save the leftover liquid for smoothies.
02 -
Add the maple syrup, vanilla extract, and salt. Blend on high until completely smooth, about 30 seconds. Stir in shredded coconut if using.
03 -
Pour the mixture into popsicle molds, leaving a small gap at the top. Insert sticks and freeze on a level surface for at least 4 to 6 hours, or until completely solid.
04 -
Combine the dark chocolate and coconut oil in a heatproof bowl set over barely simmering water. Stir until glossy, then remove from heat and let cool for 2 to 3 minutes.
05 -
Run the molds under warm water for a few seconds to release the popsicles. Working quickly, dip each one into the chocolate to coat, letting excess drip off. Place on a parchment-lined tray.
06 -
Return the dipped popsicles to the freezer for 10 to 15 minutes until the shell is hard. Then eat immediately, or wrap individually and store in the freezer.
# Good to know:
01 -
For the creamiest texture, use full-fat canned coconut milk and do not substitute with carton varieties.
02 -
The chocolate shell sets almost instantly due to the temperature difference between the warm chocolate and the frozen popsicle.