Ah, summer—the season of sunburns and relentless heat, but also the time for icy delights that make everything feel just a bit cooler. If you’re anything like me, you probably enjoy when a simple, creamy treat can transport you to a tropical island, even if you’re just stuck at home with a fan blowing hot air around. These Easy Vegan Coconut Cream Pops are just the ticket—refreshing, indulgent, and surprisingly simple to whip up, they’re like a mini-vacation on a stick.
Steps
- Mix together coconut milk, heavy cream, maple syrup, and vanilla extract in a bowl. Add a pinch of sea salt to enhance the flavor.
- Incorporate the shredded coconut into the mixture. Make sure it is evenly distributed.
- Pour the mixture into popsicle molds. Place them in the freezer for several hours until they are fully set.
- While the pops are freezing, melt chocolate and coconut oil in a small saucepan on low heat, stirring until smooth. Alternatively, use a microwave, heating in 15-second bursts and stirring in between.
- Once the chocolate is melted, take it off the heat and mix in a pinch of salt.
- Take the frozen popsicles out of the molds and arrange them on a wax paper-lined board. Return them to the freezer.
- One at a time, hold a pop over the pot of melted chocolate and drizzle or pour the chocolate over it using a ladle. Quickly place the coated pop back on the board in the freezer, adding extra shredded coconut if desired.
- Continue this process until all the popsicles are coated and back in the freezer to firm up.
- Keep the popsicles in the freezer until you’re ready to enjoy them. Let them sit at room temperature for a few minutes before serving to soften the coconut while keeping the chocolate shell crisp. Enjoy your homemade treat!
Ingredients
- 6 oz coconut milk (preferably organic)
- 6 oz heavy cream (or substitute with 6 oz additional coconut milk for a dairy-free version)
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- 1/3 cup shredded coconut (plus extra for optional chocolate coating)
- 3 oz dark chocolate (less if only drizzling)
- 1/2 teaspoon coconut oil (adjust if using less chocolate)
- Pinch of sea salt
FAQ
- How can I ensure my popsicles are creamy instead of icy?
- To achieve a creamy texture in your coconut cream popsicles, try adding a tablespoon of cornstarch to the mixture. This can help prevent iciness and improve the creaminess.
- Is it possible to use coconut cream in place of coconut milk for these popsicles?
- Yes, coconut cream can be used as a substitute for coconut milk in this recipe. It will still result in delicious and creamy popsicles, perfect for a refreshing summer treat.
- Can I make these popsicles dairy-free?
- Absolutely! Simply replace the heavy cream with extra coconut milk to create a dairy-free version of these popsicles.
- What is the cost of making these coconut cream popsicles?
- Each chocolate-dipped coconut cream popsicle costs just over $1 to make, while the version without chocolate costs slightly less than $1 per popsicle.
- Why should I consider making my own coconut cream popsicles instead of buying them?
- Homemade coconut cream popsicles allow you to avoid refined sugars and other undesirable ingredients often found in store-bought options. Additionally, you can ensure the use of organic and non-GMO ingredients for a healthier treat.
Tips
- For a creamier texture, consider incorporating a tablespoon of cornstarch into the mixture. This helps prevent the popsicles from turning out icy.
- When making the chocolate coating, melt the chocolate and coconut oil over low heat, stirring constantly, to avoid burning. If using a microwave, heat in short 15-second bursts, stirring in between.
- If you’re opting for a dairy-free version, substitute the heavy cream with additional coconut milk. This will still give you a rich and creamy result without the dairy.
- Before serving, let the popsicles sit at room temperature for a few minutes. This allows the coconut interior to soften slightly while keeping the chocolate shell crisp.
Equipment
- Popsicle molds – Essential for shaping and freezing the popsicles.
- Small saucepot – For melting chocolate and coconut oil.
- Wax paper – To line the cookie sheet or cutting board.
- Cookie sheet or cutting board – For placing the popsicles while coating and freezing.
