Imagine a dessert that transports you to a sun-soaked beach with every single bite - a treat so irresistible that it combines the rich, velvety smoothness of dark chocolate with the warm, nutty crunch of toasted coconut. These Chocolate Covered Toasted Coconut Pops aren't just a dessert; they're a luxurious escape from the ordinary that will tantalize your taste buds and cool you down on the hottest summer day. Whether you're a coconut lover, a chocolate enthusiast, or simply someone who appreciates gourmet frozen treats, this recipe promises to be your new obsession!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 popsicles
Ingredients
- 1 cup coconut milk
- 1/2 cup shredded coconut, toasted
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 cup dark chocolate, melted
- 1 tablespoon coconut oil
Instructions
- Prepare your equipment by lining a baking sheet with parchment paper and gathering popsicle molds and sticks.
- Toast shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown and fragrant, about 3-5 minutes. Set aside to cool.
- In a mixing bowl, combine coconut milk, sugar, and vanilla extract. Whisk until sugar is completely dissolved.
- Sprinkle half of the toasted coconut into the bottom of each popsicle mold for added texture.
- Pour the coconut milk mixture into the popsicle molds, leaving about 1/4 inch of space at the top for expansion.
- Insert popsicle sticks into each mold and freeze for 4-6 hours or until completely solid.
- Once frozen, remove pops from molds by running briefly under warm water.
- Melt dark chocolate with coconut oil in a double boiler or microwave, stirring until smooth.
- Dip each frozen pop into melted chocolate, allowing excess to drip off.
- Immediately sprinkle remaining toasted coconut over chocolate while it's still wet.
- Place chocolate-covered pops back on parchment-lined baking sheet and return to freezer for 10 minutes to set.
- Serve immediately or store in an airtight container in the freezer for up to one week.
Tips
- Toast coconut carefully: Watch your skillet like a hawk! Coconut can burn quickly, so stir constantly and remove from heat the moment it turns golden brown.
- Use high-quality chocolate: The better the chocolate, the more decadent your pops will taste. Dark chocolate with at least 70% cocoa provides the best flavor.
- Ensure smooth chocolate coating: Add coconut oil to your melted chocolate to create a glossy, crack-free shell that's easier to work with.
- Freeze popsicle molds beforehand: Chilling your molds can help prevent sticking and make removal smoother.
- Work quickly when dipping: Have all your ingredients ready, as the chocolate sets fast when it hits the frozen pop.
- Store properly: Wrap individual pops in wax paper or plastic wrap to prevent freezer burn and maintain optimal texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 2g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
