Coconut Cream Popsicles

• Vegetarian
• Gluten free

• Canned Goods

  • 6 oz Coconut milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 3 oz Dark chocolate
  • 2 pinch Sea salt
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tsp Coconut oil

• Nuts & Seeds

  • 1/3 cup Coconut

• Dairy

  • 6 oz Heavy cream

Found on dontwastethecrumbs.com

Description

Ingredients

• Popsicle Ingredients
• 6 oz coconut milk (organic if possible to avoid additives)
• 6 oz heavy cream (substitute with additional coconut milk for dairy-free)
• 2 Tbsp maple syrup (increase to 3 Tbsp if you want them sweeter, or are not dipping in chocolate)
• ¼ tsp vanilla extract
• pinch of sea salt
• ⅓ cup shredded coconut, plus additional for sprinkling onto chocolate coating, if desired
• Optional Ingredients
• 3 oz dark chocolate for coating, less if drizzling (substitute Enjoy Life Chocolate Chips for dairy-free)
• ½ tsp coconut oil (if using less chocolate, reduce this accordingly)
• pinch of sea salt

Directions

• Combine 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 sauce pot 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 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 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 the crispy chocolate shell to remain frozen. Enjoy!