• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » 4th of July » Coconut Cream Chocolate Dip Popsicles | Vegan & Gluten Free

Coconut Cream Chocolate Dip Popsicles | Vegan & Gluten Free

published: July 30, 2015 / updated: November 15, 2022by Kaity Farrell
Fruit pops are nice and all, but we're all like, why bother when you can have creamy coconut and chocolate? Am I right?
That said, you can flavor this coconut cream base with whatever you like. Cacao powder for a double chocolate delight. Maybe peanut butter and banana. Or summer fruits like peaches, cherries, raspberries, blueberries. Endless possibilities.
Jump to RecipePrint Recipe

Cold creamy chocolate deliciousness to cool you down in this summer heat! Those famed cool island sea breezes seem to have blown far away lately. I can’t keep enough of these pops in the freezer. They seem to vanish as soon as one batch is ready.

Knock you self out and stock that ice box with homemade yummy cooling treats to beat the heat this summer!

I searched high and low to find an all stainless steel pop mold designed for the home. This was really the only option. I really wanted the larger double pop molds but this single pop size is actually the perfect little snack and great for kids too.

Stay cool friends!

Coconut Cream Chocolate Dip Popsicles

Fruit pops are nice and all, but we're all like, why bother when you can have creamy coconut and chocolate? Am I right?
That said, you can flavor this coconut cream base with whatever you like. Cacao powder for a double chocolate delight. Maybe peanut butter and banana. Or summer fruits like peaches, cherries, raspberries, blueberries. Endless possibilities.
print recipe

Servings: 6 pops

Ingredients

  • Pops
  • 2 cups coconut cream homemade recipe here
  • 1/4 cup maple syrup
  • Chocolate Dip
  • 1 cup dark chocolate
  • 2 tablespoons raw virgin coconut oil
  • 1/4 teaspoon ground vanilla bean or seeds scraped from a vanilla bean

Instructions

Prepare the Pops:

  • Whisk everything together and pour into molds.
  • Freeze until solid, best done the day before if dipping in chocolate.

Prepare the Chocolate Dip:

  • Melt everything together in a double boiler. I put everything into a mason jar and set it in a pot of simmering water and then keep it in the jar for dipping and easy storage. You will have more than enough chocolate dip, but you need enough so that you can dip the pops into it to coat them. The extra sauce keeps well refrigerated and can be reused for another batch of pops.
  • Have dip and toppings (chopped nuts, bee pollen, seeds, etc.) ready to go before removing pops from the freezer and molds. If your pop mold cannot be used to stand finished pops upright, then prepare a plate or tray with wax/parchment paper to put them on. Make sure it fits into your freezer.
  • Remove pops from molds and put them back into freezer for 10 minutes to firm up before dipping. Dip one pop at a time, keeping the rest in the freezer as you go. Dip pop into chocolate tilting and swirling the jar to coat as much of the pop as you can. Work quickly. Chocolate will harden fast so sprinkle toppings on quickly. I used chopped nuts (pecans) and bee pollen.
  • Put finished pop back into freezer and take the next one out to dip. Repeat process until all pops are dipped.
  • Enjoy!


Notes

Store pops in the freezer. Cover pops in a container or with wrap to keep them up to 1 month. Trust me, they won't last that long.


Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Irina Vakulchik

    This looks so tasty. Your blog is so beautiful. Love all the pictures. You are very inspiring. Thanks for sharing.

    Reply
    • Kaity Farrell

      Thank you so much Irina! I am so happy and grateful for you to visit here and be inspired! xx Kaity

      Reply
  2. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Popular Recipes

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Lilac Gin Fizz Cocktail

Lilac Syrup

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

a variety of vegan sourdough donuts on a table.

Vegan Sourdough Donuts

In Season Now

A loaf of vegan Irish soda bread with raisins and caraways seeds on a wood board with a wedge slice cut out of it.

Vegan Irish Soda Bread Recipe

Lilac panna cotta in glass cups garnished with lilac flowers.

Dairy-Free Lilac Panna Cotta Recipe

Sugared purple violets drying on a wire rack over parchment paper.

Candied Violets Recipe

Closeup shot of 5 small quilted mason jars with metal screw top lids filled with purple/pink colored wild violet jelly stacked on top of each other.

Violet Jelly Recipe

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2023 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X