Chocolate-Coated Coconut Popsicles

Hi Peoples!

It is popsicle season again and I am loving this popsicle I made for the first time a few weeks ago. It's so simple yet so decadent.

Ingredients:
Popsicle:
2 cups coconut milk
2 cups almond milk
1 teaspoon vanilla extract
1/4 cup raw cane sugar

Blend ingredients in a blender for about a minute. You can taste it if you want, to make sure the sweetness suits you. Pour into popsicle molds, insert sticks, and freeze for about 3-5 hours. Makes about 15 popsicles.

Chocolate casing:
2/3 cup coconut oil

2 3oz dark chocolate bars

Optional: Shredded coconut


Melt the coconut oil and chocolate in a sauce pan and stir together. Pour the chocolate sauce into a bowl and let it cool until it is just slightly warm. Put shredded coconut on a plate. Spoon chocolate sauce onto the popsicle until it is coated (chocolate sauce should start hardening soon after it touches the popsicle) and dip the chocolate-covered popsicle into the shredded coconut (if you wish).

 

Place the coated popsicle in a container in the freezer immediately. Continue with the other popsicles. Leave them in the freezer for about 30 minutes before eating them. Enjoy!
 
Variations:
If you want, you can dip just half the popscicle in chocolate and coconut shreds...

Or drizzle patterns of chocolate on the popsicle...

 

You can experiment with different chocolate bar flavors. I've used one that had dried cranberries and almonds in it, and that turned out nice. You can also use chocolate chips instead of a chocolate bar.

Let me know how these turn out for you!