Today I’m welcoming my sweet friend Dena from Back to the Book Nutrition to share with you a recipe that quite frankly, I never would have thought of making! I met Dena a couple of months ago through another friend (who is also a blogger) and I was in awe when she shared her story with me. Her desire to follow God and the path He has in store for her inspires me, and her recipes make me wish I could lick my computer screen! I hope she had the same effect on you guys. So, enough blabbing from me. Without further ado, here’s Dena!
Thanks to Tiffany and all of you in the Crumbs Community for having me over for a visit today. I’ve been a regular reader for a while now, so I’m thrilled to be able to share one of my recipes on such a fantastic site!
When Tiffany and I spoke recently about ideas for this post, I was shocked to hear there wasn’t a single popsicle recipe on the Crumbs web site.
Me: What do you think about a coconut popsicle recipe for my upcoming guest post on your site?
Tiffany: Oh, that would be great! I don’t think I’ve ever posted popsicles before.
Me: (Did she just say that?) Um…never?
Tiffany: It doesn’t get hot enough here in California, so I just never make them.
In Texas where I live, summer starts in May and usually lasts through the end of October. All six of those months are hot, but in July, August, and September, the heat and humidity are at their worst.
As in, race-to-the-car-before-your-makeup-melts hot. (Yes, we really do that!)
I sometimes have two or three different types of homemade popsicles in the freezer just to help us endure the summer heat.
I guess the benefit of making so many pops is that you come up with some real winners, like homemade Peach Mango Berry Swirl Pops or irresistible Chocolate Covered Banana Pops. Both are healthy, cheap and irresistible!
We even use my homemade “Mombucus” immune syrup to make surprisingly delicious Elderberry Juice Pops to help fight off summer colds. It’s WAY cheaper than buying elderberry syrup from the store, and the pops taste great!
But today, I’m sharing a new recipe for my very favorite homemade popsicle yet – Coconut Cream Pops!
If you like coconut, you’ll love these! They’re rich and creamy with flakes of real coconut swirled throughout, then dipped in lightly salted dark chocolate.
The chocolate “magic shell”-type coating is optional, of course, but dark chocolate and coconut? How could you not?
As a bonus, these are soy and gluten-free, can include a dairy free option – hooray!
- Popsicle Ingredients
- 6 oz coconut milk (organic if possible to avoid additives)
- 6 oz heavy cream (substitute with additional coconut milk for dairy-free)
- 2 Tbsp maple syrup (increase to 3 Tbsp if you want them sweeter, or are not dipping in chocolate)
- ¼ tsp vanilla extract
- pinch of sea salt
- ⅓ cup shredded coconut, plus additional for sprinkling onto chocolate coating, if desired
- Optional Ingredients
- 3 oz dark chocolate for coating, less if drizzling (substitute Enjoy Life Chocolate Chips for dairy-free)
- ½ tsp coconut oil (if using less chocolate, reduce this accordingly)
- pinch of sea salt
- Combine first 4 ingredients in a mixing bowl. Add a pinch of sea salt, or more to taste.
- Stir in the shredded coconut.
- Ladle or pour the mixture into popsicle molds and freeze for a few hours, or until set.
- With frozen pops still in the freezer, prepare the chocolate "shell" coating by melting chocolate and coconut oil in a small sauce pot over low heat, stirring constantly until just melted (or in the microwave for 15 second intervals, stirring between each).
- Once melted, remove from heat immediately and stir in a pinch of salt.
- Remove pops from molds and place on a cookie sheet or cutting board lined with wax paper. Place board and pops in the freezer.
- Removing one pop at a time from the freezer, hold it over the pot of melted chocolate and use a small ladle to drizzle or pour the chocolate over the pop. Quickly transfer the pop back to the lined board in the freezer. Sprinkle with additional flaked coconut if desired.
- Repeat until all pops are coated and in the freezer to set.
- Store pops in freezer until ready to eat (cover if storing longer than a few hours). Allow to sit at room temperature for a few minutes before serving - just long enough for the creamy coconut to soften, but the crispy chocolate shell to remain frozen. Enjoy!
The only down side to these sweet treats is that they’re a little pricey – coming in at just over $1 for each chocolate dipped bar, or just under $1 without chocolate.
The sans-chocolate variety is similar in price to the premium line of organic “Coconut Bliss” bars sold at high-end grocers. The trouble with Coconut Bliss is that they’re sweetened with agave, something I try to steer clear of since agave is a highly refined product that is metabolized similarly to high fructose corn syrup.
Cheaper coconut pops can certainly be found, but in my experience, they aren’t as creamy as these and aren’t chocolate dipped either (a big drawback in my book!). Plus, you won’t find organic or non-GMO ingredients in the less expensive products.
What you almost certainly will find is plenty of refined sugar and other undesirable ingredients, like these found in the leading brand of frozen coconut bars:
Skim Milk, Sugar, Coconut Cream, Coconut, Cream, Natural Flavor (Contains Soy), Guar Gum, Xanthan Gum, Carrageenan, Carob Bean Gum, Natural Flavors, Dextrose.
Sometimes, splurging a little on a decadent treat you can feel good about eating and feeding your family is worth it, right?