It’s funny – I’m not much of a chocolate person. NOR am I over the moon for coconut.
But together – like in a Mounds bar – proves impossible for me to resist. Especially when the chocolate is chilled. So it didn’t take long to connect the dots and land on the idea of a Mounds-inspired pop.
And fortunately, for this recipe-development-averse girl, Faith of the beautiful blog An Edible Mosaic did all the heavy lifting in yet another amazing Popsicle Week contribution, allowing me to cut to the chase and get right to creating this week’s popsicle!
Easy-peasy, vegan and gluten-free too, these pops prove that simple (just a few ingredients, no fussy prep) does NOT mean boring.
The key, IMO, is toasting the coconut. And if you’ve never toasted coconut you are in for a treat, as it turns even that blue bag of the sticky, sweetened stuff into the most crunchy, addictive mix-in you’ll ever taste.
I went with unsweetened flakes here but seriously, any kind of coconut will do beautifully.
Prefer Almond Joys? Simply sprinkle some chopped almonds atop the magic shell right after dipping!
from An Edible Mosaic
2 cups unsweetened coconut
1 13-ounce can full-fat coconut milk (I’m partial to the Thai brand)
1/4 cup maple syrup
1 1/2 teaspoons vanilla
pinch of kosher salt
2 cups dairy-free chocolate chips
1/4 cup coconut oil
Pre-heat oven to 325 degrees; line a baking sheet with parchment paper. Spread the coconut onto the sheet and bake till golden brown, checking after 5 minutes and checking frequently till done (seriously, coconut burns fast AF; do NOT set the timer and start reading Game of Thrones recaps). Remove from oven and cool completely. Reserve 1/2 cup of coconut and set aside.
Pour the coconut milk, maple syrup, vanilla and salt into a large measuring cup – whisk till smooth. Stir in the remaining 1 1/2 cups cooled toasted coconut.
Divide mixture evenly in your popsicle molds (I got 8 pops using this mold); tap molds to level, insert your sticks and freeze overnight.
Line a baking sheet with foil, release pops (by holding molds briefly under hot water) and place on the baking sheet. Return to freezer.
Make the magic shell by melting the chocolate chips and coconut oil in the top half of a double boiler set over barely simmering water. Transfer to a jar or container and let cool. Working with one pop at a time, dip into the magic shell, return to your baking sheet and immediately top with reserved toasted coconut. Repeat with remaining pops; return to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver