Just like the candy bar, this is an intensely coconutty bar made with coconut milk, cream of coconut, and a kick of rum (optional) just to make things interesting. All covered in deep dark chocolate. Smooth, cool, and intense. Made for those who are truly passionate about coconut and chocolate. Pure coconut joy.
The quality of the coconut milk and cream is important here. After doing a deep dive into reviews and experimenting, Trader Joe’s (not sponsored!) was by far the best affordable and easily found option. If TJ’s isn’t an option for you, I recommend really checking out labels to make sure there aren’t additional ingredients or sweeteners.
There no trick to these. It’s beyond easy. Just measure and blend the ingredients. Done and done. If the booze is a concern, omit it and add a ½ teaspoon of coconut extract if you feel like it.
An intensely coconutty bar made with coconut milk and cream of coconut, plus a kick of rum to balance out the sweetness. All smothered in a deep dark chocolate shell. Heaven on a stick.
400g (13.5 oz can) coconut milk (unsweetened)
363g (14oz can) sweetened condensed milk
84g (⅓ cup) coconut cream*
87g (⅓ cup) skim milk
½ tsp vanilla paste
1 TBS coconut rum or coconut liqueur or dark rum
dark chocolate shell
227g (8oz) dark chocolate*
56g (¼ cup) refined coconut oil
Combine all the ingredients in a blender and pulse on high until thoroughly mixed. If using an immersion blender or food processor, scrape the bowl between pulses to make sure there are no solid bits.
Pour into popsicle molds and freeze 3-4 hours.
Melt the chocolate with the coconut oil over a double boiler (or a bowl set over simmering water) until shiny and liquidy. Better to take it off a few moments early and stir to let the last tiny bits melt rather than let it overcook. Or microwave in 10-second increments, stirring after each one until just melted.
Let the chocolate shell cool to room temperature in a tall container before using.
coat with chocolate
Line with parchment paper, a tray or cookie sheet that has been chilled in the freezer.
Unmold the popsicles and place them on the prepared tray and refreeze for 10 minutes.
Dunk the frozen popsicles into the chocolate shell, allow the excess to drip off, and place back on the tray. Work quickly, return the tray to the freezer for a few minutes if the popsicles start melting.
If you are lucky enough to have any leftovers, individually wrap the popsicles to prevent freezer burn and store in the freezer.
Coconut cream: it’s easy to confuse this with cream of coconut which is very different. Coconut cream will only have coconut listed in the ingredients (no added sugars or other things)
Dark chocolate: use good quality chocolate, ideally 66-72% cocoa. Substituting chocolate chips will affect the texture of the shell.
Chocolate Shell – this recipe will make just enough to fully coat most of the popsicles and decorate the last couple with a drizzle. Double the recipe if you want to fully dunk all the popsicles, or have a thicker shell. Any leftover can be drizzled for decoration or stored for another use.