Coconut Popsicles are made with coconut milk, shredded coconut, vanilla extract and maple syrup. They are creamy and delicious!
Why you'll love coconut popsicles:
All you need is 4 ingredients to make homemade coconut ice pops!
Coconut popsicles are the perfect summer treat for the whole family.
The chocolate magic shell is optional, but recommended if you love chocolate and coconut together.
The hardest part about this recipe is waiting for the pops to freeze!
Ingredient notes and substitutions:
canned unsweetened full-fat coconut milk - Do not use light coconut milk or anything from a carton. Both won't yield creamy pops.
pure maple syrup - You can use agave syrup instead if you would like.
vanilla extract - If you have access to fresh vanilla beans, those would upgrade this recipe.
unsweetened shredded coconut - If you don't like the texture of shredded coconut, you can omit it.
How to make creamy coconut ice pops?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Add coconut milk, maple syrup and vanilla extract to a blender and blend.
Once blended, add the shredded coconut to the blended mixture and whisk with a fork. You don't want to blend the shredded coconut.
Pour the mixture evenly into a popsicle mold.
Insert the popsicle sticks and place the mold into the freezer to harden overnight.
The next day, remove the pops from the mold.
If you're eating them without the chocolate shell, enjoy!
Otherwise, place them onto a cookie sheet lined with parchment paper and place them back into the freezer for an hour more.
When the popsicles have about 5 minutes left of freezing time, make the chocolate magic shell.
Dip each popsicle into the melted chocolate and sprinkle with coconut flakes. Place the coated popsicles back onto the cookie sheet. Allow them to freeze until the chocolate has hardened.
Recipe pro-tips:
Be sure to use canned unsweetened full-fat coconut milk.
If you don't have a popsicle mold, grab THIS one from Amazon.
Let the popsicles sit out for 10 minutes before eating them. This will ensure they are not super hard and icy.
I highly recommend adding the chocolate shell with shredded coconut!
Frequently asked questions:
Canned full-fat coconut milk is what makes popsicles soft and not watery.
Yes, these coconut popsicles are loaded with healthy fats and sweetened with just a little unrefined sugar.
Storage instructions:
Store the popsicles in an airtight container in the freezer. Allow them to sit out for 10 minutes before enjoying for ultimate creaminess.
Coconut Popsicles
Ingredients
Ingredients for popsicles:
- 2 13.5 ounce cans unsweetened full-fat coconut milk
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut
Ingredients for optional topping:
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil
- ¼ cup unsweetened shredded coconut
Instructions
- Add coconut milk, maple syrup and vanilla extract to a blender and blend.
- Once blended, add the shredded coconut to the blended mixture and whisk with a fork. You don't want to blend the shredded coconut.
- Pour the mixture evenly into a popsicle mold. I have a 10-cavity popsicle mold and the mixture filled 8. Insert the popsicle sticks and place the mold into the freezer to harden overnight.
- The next day, remove the pops from the mold. Run the bottom of the mold under warm water and gently press the bottom of the mold to pop the popsicle out. If you're eating them without the chocolate shell, enjoy! Otherwise, place them onto a cookie sheet lined with parchment paper and place them back into the freezer for an hour more.
- When the popsicles have about 5 minutes left of freezing time, make the chocolate magic shell.
- Place chocolate chips and coconut oil in a microwave safe bowl. Microwave in 30 second increments to ensure the chocolate does not burn. (Example: Microwave for 30 seconds, stir the chocolate and then place back into the microwave.) Repeat this until the chocolate is completely melted.
- Dip each popsicle into the melted chocolate and sprinkle with coconut flakes. Place the coated popsicles back onto the cookie sheet. Allow them to freeze until the chocolate has hardened.
- Store the popsicles in an airtight container. Allow them to sit out for 10 minutes before enjoying for ultimate creaminess.
Notes
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Stephanie Treasure
Can homemade coconut milk made from real coconut be substituted for the canned milk?
If it has a similar texture - I've never made homemade coconut milk from real coconut so I'm not sure.