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.
1/4teaspoonground 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.