Summer is officially here, and so is Popsicle Week, thanks to Billy of Wit & Vinegar. My contribution this year is a rich coconut pop topped off with a ‘Magic Shell’ chocolate coating and big flakes of toasted coconut. It’s pretty! And sweet. And delicious.
It’s my first homemade ice pop of the season, but it definitely won’t be my last. Just look at all the popsicle love on Instagram.
What’s your current favorite pop flavor? Clearly I’m into coconut, but my next one will probably be a refreshing watermelon pop. Here are my #PopsicleWeek pops from the last few years:
There are more than 100 participants expected for this year’s Popsicle Week. Whoa! Be sure to check out the full list on Billy’s Popsicle Week page. You can also view the pops of 2013, 2014, and 2015. You better dig up that popsicle mold. It’s going to work this summer!
rich coconut pops
These rich coconut pops are extra creamy and for coconut lovers only. Be sure to shake your cans of coconut before using. A quick homemade ‘Magic Shell’ chocolate coating adds contrast and a canvas for toppings. Here I use toasted coconut flakes and cacao nibs for drama and texture. Feel free to use sprinkles or another desired topping.
Makes 10 ice pops.
14 ounces coconut cream or full-fat coconut milk
14 ounces sweetened condensed milk
1/2 cup sweetened shredded coconut, plus more for garnish
Pinch of coarse salt
1/2 cup unsweetened coconut flakes (thicker than shredded coconut flakes)
Cacao nibs, for garnish
For the ‘Magic Shell’ chocolate coating:
3 1/2 ounces dark chocolate
1/3 cup coconut oil
Heat oven to 350°F. Arrange unsweetened coconut flakes in an even layer on on a sheet pan and bake for about 3 minutes or until toasted.
In a large bowl, whisk together coconut cream, sweetened condensed milk, shredded coconut, and salt. Carefully pour mixture into your ice pop mold, making sure to not fill each mold to the top as the mixture will expand as it freezes. If your ice pop mold has a lid to hold popsicle sticks, go ahead and insert now. If not, insert sticks after the pops have been in the freezer for about an hour. Freeze pops for at least 4 hours or overnight.
To make the chocolate coating, break up chocolate into several pieces and add to a medium microwave-safe bowl. Add coconut oil. Microwave in 15-second bursts, stirring between each round, until chocolate and oil are melted and combined, a total of about 45 seconds. The liquid mixture will be thin. You can use a spoon to add chocolate to ice cream or transfer to a squeeze bottle. Note: Chocolate coating will keep at room temperature in an airtight container for several months. If it separates over time, shake before using.
Run your ice pop mold under running water to help release the pops. Working quickly, drizzle chocolate coating over ice pop, adding toasted coconut or shredded coconut flakes and cacao nibs immediately to adhere to chocolate coating, which takes about 30 seconds to set. Serve immediately (or place on a small baking sheet and pop back in the freezer with all decorated pops to firm up before serving).