Dessert, Snacks & Apps

Chocolate Dipped Coconut Rum Popsicles

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I can think of no better way to head into June than with a popsicle recipe you can sink your teeth into. Correction, sink your mouth into? I wouldn’t want anyone biting into a popsicle only to be paralyzed from frozen treat teeth sensitivity. The frozen treat wins every time friends, every time.

After winter months filled with wishing the sun to come out tomorrow, it’s safe to say our dreams have come true (in Toronto, at least). Having spent the past few weeks prepping our deck for BBQ and patio season I’m very much looking forward to catching some rays and enjoying the company of great friends. One friend in particular is my sun-bathing beauty companion and this summer we decided to hop on one of Toronto’s latest trends—homemade gourmet popsicles. Our first culinary masterpiece? Chocolate Dipped Coconut Rum Popsicles.

When perusing Pinterest for inspiration this recipe immediately (found here at hungrygirlporvida.com) sparked my interest. With a few simple ingredients, minimal effort and a night in the freezer, the popsicles were ready to be dipped and devoured. And devoured they were.

Check out the recipe below or at hungrygirlporvida.com (I used coconut rum instead of spiced rum). It goes without saying that to make this kid friendly, just eliminate the rum.

What You’ll Need

3 1/2 cups coconut milk
1/2 cup toasted, unsweetened shredded coconut plus more for garnish
1/2 cup white granulated sugar
3 tbsp. coconut rum (As tempting as it is, don’t add more. The popsicles won’t freeze properly)
1 cup chocolate chips
3 tbsp. coconut oil

Instructions

  1. Lightly toast coconut in a frying pan over medium heat.
  2. In a mixing bowl combine coconut milk, toasted coconut, sugar and rum, whisking until the sugar is dissolved.
  3. Pour mixture into popsicle molds. Freeze overnight or at least 4 hours. Note: If using a mold that requires wooden popsicle sticks, freeze 1 hour before inserting sticks and then continue freezing. My popsicle molds have the plastic holder and sticks included so this wasn’t necessary
  4. Melt chocolate and coconut oil together using a double broiler or in 30 second increments in the microwave, stirring between increments until melted. Pour chocolate into a glass or bowl wide enough to fit a popsicle.
  5. Un-mold the popsicles. Note: Run molds under warm water if popsicle is stuck
  6. Dip popsicles into the chocolate and sprinkle with coconut. The chocolate will firm up quickly and then dig in!

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