Rich, creamy, and dotted with tender shredded coconut, these coconut cream popsicles are my favorite warm-weather treat. Whether you want a refreshing snack or a fun dessert to finish a summer meal, they’re simple to prepare with wholesome ingredients you’ll enjoy.
Why You’ll Adore This Recipe
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Made with authentic coconut milk for a luxuriously creamy texture
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Naturally sweetened with pure maple syrup—no refined sugars here
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Ideal for prepping ahead and keeping handy for quick, on-the-go snacks
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Great for kids to make and easy to customize as dairy-free
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Born from a spontaneous summer day with my niece — now a cherished tradition!
Ingredients
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Coconut milk: Full-fat is best for that rich tropical creaminess. Choose brands with minimal additives.
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Heavy cream: Adds smooth silkiness but can be swapped with extra coconut milk for a dairy-free version.
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Maple syrup: Provides natural sweetness that complements coconut beautifully. Agave syrup works too.
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Vanilla extract: Adds warmth and complexity; opt for pure or homemade vanilla for best flavor.
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Sea salt: Balances sweetness and elevates flavor — flaky salt preferred.
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Shredded coconut: Gives texture and extra coconut flavor; unsweetened and fresh is ideal.
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Optional dark chocolate: For a crunchy, indulgent coating — aim for at least 70% cocoa content.
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Coconut oil: Helps melt the chocolate smoothly and adds a subtle coconut note.
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Extra sea salt & shredded coconut: For garnish and a festive finishing touch.
Instructions
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Prepare the Base:
Whisk together coconut milk, heavy cream, maple syrup, vanilla extract, and a pinch of sea salt until silky and fully combined. -
Fold in Coconut:
Gently mix in shredded coconut to spread the texture evenly throughout. -
Fill the Molds:
Pour the mixture into popsicle molds. Tap the molds lightly to release air bubbles and fill them to the brim. -
Freeze:
Freeze for at least 4 hours, preferably overnight, until fully solid. -
Make the Chocolate Coating:
Slowly melt dark chocolate with coconut oil over low heat or in brief microwave intervals, stirring often until smooth and glossy. Avoid overheating. -
Dip the Popsicles:
Remove the frozen pops from molds and set on wax paper. Quickly drizzle or spoon the chocolate over each one. Sprinkle with extra coconut flakes or sea salt before the coating hardens. -
Refreeze:
Return the coated popsicles to the freezer for a few minutes until the chocolate sets firm. -
Store & Serve:
Keep popsicles in an airtight container or freezer bag. Let them sit at room temperature for a couple of minutes before enjoying for the creamiest texture.
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