Coconut Milk Fudgesicles

Coming up with a good dessert can be a challenge in the summer time. We don’t have AC, so unless it is going to cool off really well at night, I am not turning on the oven.

We eat a lot of fresh fruit, and enjoy plenty of ice cream, but while that may satisfy us, it doesn’t do much for the blog, ya know? But, every so often, I stumble across a concept that not only takes care of my desire to have a sweet recipe here on the blog, but also blows me away.

This is one of those recipes. It is absolutely wonderful on every level.

First, it’s chocolate. Chocolate is always good.

These Coconut Milk Fudgesicles are really really good for you. Seriously – coconut milk contains some very healthy fats, and the dark cocoa has some intense antioxidants in there. There is very little in the way of added sweeteners – just a dab of honey [or maple syrup if you want them to be vegan] to round out the cocoa. They are just over 100 calories each which is very good when you consider how nutritious they are.

And, maybe the very best of all? It is incredibly easy. Just a few ingredients. A few seconds in the blender. Boom! Done!

No – I’m wrong. The very best thing of all is how absolutely delicious they are. Rich, creamy, intensely chocolatey with just a hint of the coconut flavor from the milk.

You can find molds to make popsicles and fudgesicles just about anywhere. I have this Norpro Ice Pop Maker, which I really like because it uses ordinary wooden sticks, which means you don’t have to keep track of special ones. Here is a whole page of options from Amazon though, or you can find them locally.

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Coconut Milk Fudgesicles

A few important things to keep in mind: Make sure you are using canned coconut milk, not the kind in the dairy case. Dark, or Dutch process cocoa gives a much better result. And fresh is going to give a far creamier result than what has been sitting in your pantry for a year. 🙂

Author: Donalyn Ketchum

Recipe type: Frozen Treats

Serves: 8

Prep time:  5 mins

Total time:  5 mins

Ingredients

• 1 13 ounce can organic coconut milk
• ⅓ cup dark baking cocoa
• 2 tablespoons honey [or 4 tablespoons maple syrup]
• 1 teaspoon pure vanilla
• pinch of kosher salt

Instructions

1. Place all ingredients in the blender and process on high speed about 60 seconds, until completely blended.
2. Taste, and adjust sweetening if needed - some kinds of cocoa may be more bitter than others.
3. For extra creaminess, let the mixture sit for 30 minutes to completely hydrate the cocoa, then give it another whiz on high speed. [this is optional, if you are in a hurry]
4. Divide the mixture evenly in popsicle molds, and freeze for 3 to 4 hours before serving.
5. [to unmold, you may have to run warm water on the outside of the mold for a few seconds]

3.2.2708

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