Coconut Cream Popsicles
Homemade coconut cream popsicles are SO easy to make and ready in just a few hours. It’s the perfect treat during the summer heat. Dairy-free & frugal! Don’t forget to check out my homemade ice pops (made with real fruit and no sugar) and homemade apple crumble ice cream.
- Prep Time: 4 hours
- Cook Time: 5 minutes
- Total Time: 4 hours 5 minutes
- Yield: 5 popsicles 1x
- Category: Desserts
- Method: Freezer
- Cuisine: American
Ingredients
Scale
Popsicle Ingredients
- 6 oz coconut milk
- 6 oz heavy cream (substitute with additional coconut milk for dairy-free)
- 2 Tbsp maple syrup
- 1/4 tsp vanilla extract (try my homemade recipe)
- pinch of sea salt
- 1/3 cup shredded coconut, plus additional for sprinkling onto chocolate coating, if desired
Optional Ingredients
- 3 oz dark chocolate for coating, less if drizzling
- 1/2 tsp coconut oil (if using less chocolate, reduce this accordingly)
- pinch of sea salt
Instructions
- Combine the 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 saucepot 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 them 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 the 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 for the crispy chocolate, shell to remain frozen. Enjoy!
Notes
- Coconut milk- Choose organic if possible to avoid additives.
- Maple syrup- Increase to 3 Tbsp if you want them sweeter, or are not dipping them in chocolate.
- Dark chocolate- Substitute Enjoy Life Chocolate Chips for dairy-free.
- Coconut oil – If using less chocolate, reduce this accordingly.
Nutrition
- Calories: 213
Keywords: coconut cream popsicles, coconut ice pops, coconut paletas, coconut popsicle
Find it online: https://dontwastethecrumbs.com/recipe-coconut-cream-popsicles/