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Dark Chocolate & Creamy Coconut Popsicles, aka Mounds Pops

June 26, 2012

It’s summer and it’s hoooooot. Which means, according to my weirdo food preferences*, it’s time to eat ice cream!

* Weirdo food preference #37: I don’t eat ice cream when it’s cold outside.

You know those popsicles you get at the grocery store with the chocolate coating that crunches and shatters just so when you bite into it, leaving perfect shards hovering around the creamy outside of your popsicle like chocolate ice floes? I’ve always wanted to be able to make that at home.

And now I can! It’s so easy, it’s ridiculous.

I’ve been craving coconut lately (my subconscious telling me I need a tropical vacation?), so I thought why not make coconut popsicles? I wanted them to be really coconut-y, so I used all the coconut flavored ingredients I could find: coconut milk, cream of coconut, shredded coconut, coconut extract AND coconut rum.

Guess what?

These Dark Chocolate Enrobed Creamy Coconut Popsicles are really coconut-y.

But that wasn’t enough to satisfy me. You know me. My belief that chocolate makes everything better borders on religious. So I dunked my coconut-y coconut popsicles in dark chocolate. The results were OMG good. They taste kind of like Mounds candy bars in popsicle form! The inside is creamy and sweet and the chocolate coating makes perfectly satisfying shards.

Oh, and one more thing: They’re dairy-free and vegan! It’s a popsicle to please all kinds. (Unless you hate coconut or chocolate, in which case we can’t be friends.)

Dark Chocolate & Creamy Coconut Popsicles, aka Mounds Pops

Makes 6 2.5-ounce popsicles

This makes a lot of chocolate coating in order to have enough to dip the popsicles in. You will have a lot of leftovers, lucky you. Store in the fridge in an airtight container. (It will solidify.) Warm gently in the microwave or in hot water until liquid again, then pour over ice cream for your own homemade “Magic Shell” topping!

The method for these pops is essentially making coconut pudding, which is what makes the pops so creamy. The rum is optional, but helps keep the popsicles from freezing too firm. I recommend using full-fat coconut milk to ensure creaminess. Coconut oil is a solid usually sold in glass jars.

Ingredients

1 13.5-ounce can coconut milk, full-fat & unsweetened
1/2 cup sweetened shredded coconut
3 tablespoons granulated sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 tablespoons sweetened cream of coconut, such as Coco Lòpez
1 tablespoon coconut rum (optional)

Dark Chocolate Coating

4 ounces dark chocolate, chopped
5 tablespoons coconut oil (solid)
little pinch of salt

Directions

Gather six 2.5-ounce shot glasses and six wooden popsicles sticks. Make some space in your freezer for your popsicles.

In a medium saucepan, heat coconut milk and shredded coconut just to a simmer. Remove from heat. Set aside to steep for 20 minutes. Transfer to blender (or if using an immersion blender a 4-cup measuring cup) and puree until mostly smooth.

Whisk together sugar, cornstarch and salt in the same saucepan. Whisk in coconut milk mixture. Cook over medium heat until mixture comes to a boil and thickens to a pudding-like consistency, about 5 minutes. Remove from heat. Stir in cream of coconut, rum (if using), and extracts. (It may look gross and paste-y – don’t panic. It’s OK!) Cool. Divide among popsicle molds and freeze for at least 4 hours.

Place chocolate and coconut oil to a small bowl or glass measuring cup. Heat on DEFROST in microwave for 1 minute. Stir thoroughly. Continue heating in 15-30 second intervals, stirring for 30 seconds in between, until chocolate is melted and smooth. (It may look like a watery mess at first. Just keep heating and stirring.) Set aside to cool for 15 minutes. (To test if chocolate is cool enough: dip a spoon in it, then stick it in the freeze on a plate for 5-10 seconds. If it’s solid, it’s ready!)

Transfer chocolate to a tall glass or mason jar. Run shot glasses under warm water to loosen popsicles and remove from glasses. Dip each popsicle in chocolate coating, letting excess drip off. Turn popsicle upright and wait 5-10 seconds for chocolate coating to firm.

Store in an airtight container in the freezer.

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18 Comments
  1. June 26, 2012 8:52 pm

    LOVE this idea!

  2. June 26, 2012 9:05 pm

    Wow! Adding ingredients to my shopping list for a try at this one, pronto! Thanks for a beautiful tribute to coconut!

  3. June 26, 2012 9:13 pm

    This looks incredible!!

  4. June 26, 2012 9:16 pm

    Oh dear god these look amaaaaazing! Although I think I might try making them with a white choc coating because it’s one of my favourite combos.

  5. June 26, 2012 9:33 pm

    Oook- so those are my two favorite things. Neeeeed to make these!

  6. June 26, 2012 9:37 pm

    Yummers!

  7. Sarah permalink
    June 26, 2012 10:14 pm

    I finally found some BPA free popsicle molds today. These will definitely be getting made and eaten this summer!

  8. June 26, 2012 11:38 pm

    cute glasses. the glasses are worth making the popsicles. ha!

  9. June 26, 2012 11:43 pm

    Perfect pleasure

  10. June 27, 2012 8:52 am

    They look so fun to make :D

  11. June 27, 2012 6:48 pm

    These look so awesome! Especially with that magic shell-like coating. Yum :D

  12. June 27, 2012 8:52 pm

    I just started following your blog – I heard about it on the WordPress bolg. I really enjoy your photography, and these pops look very good. I’ll have to try them soon.

    ~Allison

  13. June 27, 2012 10:49 pm

    This looks awesome. Alas, I have a question about the egg. Is it just one, since it isn’t in the ingredient list? And, do you need the egg? It would have to be omitted to be vegan. Just curious – and can’t wait to try it, though.

    • The Craving Chronicles permalink*
      June 28, 2012 7:22 am

      Sorry for the confusion! I originally wrote the recipe to include an egg but decided to omit it and accidentally left it in the directions. To clarify: There is NO EGG in this recipe. So yes, it is vegan :)

  14. June 28, 2012 1:00 pm

    That chocolate shell looks too good! Thanks for sharing.

  15. Jacqueline @How to be a Gourmand permalink
    June 29, 2012 10:12 pm

    I love coconut so these coconut popsicles are right up my street. Very indulgent :-)

  16. Sticky Fingers permalink
    July 3, 2012 9:25 pm

    I wanted to let you know that I nominated you for a One Lovely Blog Award! I have enjoyed your recipes and your photos are always beautiful. Great stuff!

  17. July 5, 2012 3:34 am

    These look incredible – I was whisked away to a tropical island somewhere just looking at them (definitely not here as it’s about 6 degrees C here atm). Will definitely put them on the list to try when there is no threat of frostbite :)

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