Euphoric Coconut Chocolate Dipped Pops

Allergens

Coconut, Soy (in some dark chocolate)

Ingredients

• 3 cups unsweetened shredded coconut
• 1 can (14 oz) full
• fat coconut milk
• 12 oz dark chocolate, chopped
• 1/4 cup coconut oil

Instructions

1. In a large bowl, combine the shredded coconut and coconut milk. Mix well to saturate the coconut evenly. Cover and refrigerate for at least 30 minutes or until the mixture is firm enough to scoop.
2. Prepare your popsicle molds by inserting sticks into each mold, if not already provided. Fill the molds with the coconut mixture, pressing down gently to remove any air pockets. Insert sticks if not provided, then cover and freeze for at least 4 hours or until solid.
3. In a double boiler or microwave, melt the dark chocolate and coconut oil together. Stir until completely smooth and glossy.
4. Remove pops from the freezer, and dip each one into the melted chocolate, ensuring it's fully coated. Allow excess chocolate to drip off before placing back into the freezer.
5. Freeze for an additional 10 minutes or until the chocolate has set.

Chef’s Insight

Feel free to add a pinch of sea salt to the coconut mixture for an extra layer of depth and indulgence.

Notes

Adjust the sweetness of the chocolate to your preference by using dark or milk chocolate as desired.