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Coconut Ice Pops

Best popsicles ever

Prep
Cook
Serves 6people
Ingredients
for the coconut milk popsicles
2
cups full-fat coconut milk
2
tbsp arrowroot powder
1
tsp vanilla extract
1/4
cup maple syrup
for the salted caramel
1/4
cup water
1/2
cup coconut sugar
1
cup full-fat coconut milk
1
tsp vanilla extract
1/2
tsp sea salt
dark chocolate coating
2/3
cup dark chocolate
1/3
cup coconut oil
roasted almonds, chopped, for sprinkling on top
Directions
1.
For the Coconut Milk Popsicles
2.
In a small bowl, whisk together ½ cup of the coconut milk and the arrowroot powder.
3.
In a small saucepan over medium heat, combine all remaining ingredients until it starts to bubble, then stir in the arrowroot/coconut mixture and whisk very well for about a minute or until thickened. You’ll feel it in your arms, but you should also be able to see the whisk leaving a trail in the mixture!
4.
Remove from the heat and let the mixture cool. Whisk again vigorously (the mixture may have gotten a little thick, so whisk very well!) then fill your popsicle moulds and freeze until solid, at least 3 hours.
5.
For the Salted Caramel
6.
In a small bowl, combine the coconut milk, vanilla extract, and salt.
7.
Place the coconut sugar and water in a small saucepan over low heat, and, stirring constantly, heat until it starts to bubble a little around the edges.
8.
Quickly add the coconut milk mixture in one go, turn up the heat to medium, then simmer for about 10 minutes, whisking every minute or two, until the mixture has thickened slightly. It may splatter a little!
9.
Remove from heat and let cool completely, whisking every so often as it cools to prevent lumps.
10.
For the Dark Chocolate Coating
11.
Combine dark chocolate and coconut oil in a small saucepan over medium heat, stirring constantly, until smooth. Let cool slightly before using.
12.
To Assemble
13.
Remove the frozen popsicles from their molds.
14.
Place the salted caramel into one bowl, the chocolate coating into another bowl, and have your chopped toasted almonds nearby. Prepare a sheet pan lined with parchment paper at the end of your ‘assembly line’!
15.
Dip a popsicle into the salted caramel, flipping the popsicle to make sure everything is coated. Wait about a minute whilst turning the popsicle constantly until the caramel sauce has hardened, then quickly dip it into the chocolate coating. Again, make sure the whole popsicle is coated in chocolate! Quickly sprinkle both sides with chopped toasted almonds, then wait about 30 seconds for the chocolate to set and place the popsicle onto the prepared sheet pan.
16.
Repeat with the remaining popsicles. Store any leftover caramel sauce in an airtight container in the fridge for up to 5 days. Any leftover chocolate coating can be poured into ice cube trays, frozen, and re-melted at a later date for an instant chocolate sauce.
17.
When you’re done coating all the popsicles, eat immediately or place into an airtight container in the freezer for up to 6 weeks.
18.
Enjoy!

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