Coconut Milk Fudgesicles

Rich, Creamy Coconut Milk Fudgesicles on The Creekside CookComing 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.

Coconut Milk Fudgesicles on ice from The Creekside Cook

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.

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:
Recipe type: Frozen Treats
Serves: 8
Prep time: 
Total time: 
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]

Pretty irresistible – I had to take a break in the middle of photographing them!
Coconut Milk Fudgesicles on The Creekside CookThey’re a snack or dessert that you can feel really good about. And very tasty.Stack of Coconut Milk Fudgesicles on The Creekside Cook

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74 thoughts on “Coconut Milk Fudgesicles

  1. Wow! I think I have discovered my favourite ice-cream! Even the name makes me hungry! They look gorgeous.
    Reading your first words I felt as if you were talking about me… I post so few desserts, especially baked ones (but in my case, not only in the summer) and whenever I bake, it’s usually nothing new, so nothing to post about. Thanks for sharing such an inspiring recipe.

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  3. I LOVE homemade fudgesicles and I have tried so many recipes. I happen to have a can of coconut milk so I immediately made them. On the other recipes that I had, I sometimes substituted Almond extract for vanilla and that is really good too. After these freeze I will let you know how we liked them.

  4. Thanks for this recipe! I was wondering if instead of using the popsicle molds, could you just put the mixture into an ice cream maker and then scoop it into a bowl?

    • I would give it a try, Robin – no real reason why it wouldn’t work. I think I would double the recipe maybe, because the volume won’t be very much. Let me know how it works, if you end up doing it :)

  5. I need these in my life! I have low-fat coconut milk in my refrigerator that I could use tonight, do you think that would be ok to use (I’m sorry if you already answered this, I looked and didn’t see it anywhere)?

    • Hi Michelle – it depends on what kind it is. If it is the canned stuff, it will work, but will definitely not be as creamy – still really good though. The kind that comes in a carton is not a good idea – they will be like popsicles.

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  7. I made these last night and they tasted like chalk! I even let them sit the 30 minutes. I used coca powder. Was I was supposed to use actual chocolate? They looked just like the picture.

    • No – you are supposed to use regular baking cocoa. You used full fat canned coconut milk? So sorry that you are having a problem with them – I just had one from the latest batch and it was great.

    • I had the same problem as Kim. Could it have been that I used regular cocoa instead of dark cocoa? Mine were very bitter. My daughter liked them though!

      • Hi Chelsea – Bitter would be not enough sweetener I would think. You can always thaw them out, and give them another spin in the blender with more honey. I have used a supermarket brand – Hershey’s Special Dark, and an organic Dutch process cocoa from the food co-op in town. Maybe regular cocoa is dryer or doesn’t absorb the liquid as well? I am going to add a note to the recipe suggesting that people not use the regular kind, because anyone who has had anything negative in their experience has used natural process cocoa instead of Dutch process.

  8. These turned out great! I did the maple variation. They were rich, creamy, and exactly like the real deal in terms of fudgesicle texture! Great recipe. :)

  9. I love this recipe! We found that it didn’t fill many of our fudge pop molds, so we triple the recipe to make 12 pops. I like mine super creamy, so we continue to use the coconut milk for one part, but Kara coconut cream for the other two and mix it all together. Also, our honey is from our own beehives. Make sure you get real honey and not the honey flavored syrup some companies call honey. It makes a difference. Get your honey from local beekeepers if you can.

    These are so tasty and so healthy that I don’t kick myself for having one for breakfast and I don’t fret over the kids eating them like I do other sweet treats. Thanks for a great recipe!

  10. Love these! Made them on a whim and so glad I did. I’m planning on making them again. Just for the record I used basic, generic (woolworths homebrand in Australia) cocoa powder, did the second blend after 30 mins and they were delish. Not chalky at all.

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  14. Could you use another flavor than chocolate? I am allergic to chocolate, but these “sicles” look so good, I wanted to try them with something.

    • Hi Dana – I am sure that it can be done. The chocolate doesn’t add a lot to the body or texture of the bars, so I think you could experiment with other flavors. Just keep in mind that adding too many other ingredients might make the bars become icy rather than creamy.

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  16. I don’t have a blender at the moment. Would I be able to just mix the ingredients very well together by hand?

  17. These were great. I used regular cocoa because it’s what I had. I think the key is letting it sit for the 30 minutes to hydrate the cocoa. They were creamy and perfectly sweetened.

  18. Just to clarify, you are referring to powdered unsweetened cocoa, not baking unsweetened chocolate that you would typically melt, correct?

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  20. Kenda Hutchinson

    We just got a Zoku Popsicle freezer and are wanting to try fudgesicles. Has anyone tried this recipe in one? Just curious if they will be too soft in texture to come out of the machine. Thanks!

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  22. Just made these tonight—my kids loved them and they are very picky. I used purvia packets because I’m out of liquid sweetener and I thought they wouldn’t turn out right but they were fine. Thanks!

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  24. Just made these, and they are delicious. I used cocoa powder in the same measurement and added a little more honey and vanilla. Great recipe! – Thanks!!

  25. These are excellent! I make them all the time. Thanks for posting the recipe! Since I make them so often, I thought it was time to thank you. LOL

  26. I made the coconut fudgsicles; they taste wonderful. Why won’t they turn loose from the mold? I tried running water to loosen them. Only the plastic sticks come out. This does not happen with water/fruit based pops.

    • Hi Linda – so glad that you enjoyed the flavor of the popsicles. So sorry though, that you had trouble getting them out of the molds. I have never used a mold that uses plastic sticks, so I’m not sure why they didn’t come out. A fudgesicle doesn’t usually freeze as hard as a water/juice/fruit based one though, so that might be the trouble. A wooden stick has a rougher texture that would hold onto the pop better maybe. Again, sorry that it was a problem for you!

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  28. Thanks for the recipe! Coconut milk is a great idea for popsicles. However, when I put the coconut milk and cocoa in the blender, I ended up with chocolate colored coconut butter on top of skim coconut milk! I had effectively churned it and separated the fats. Did this happen to anyone else? I salvaged it by adding some PGX Slim fast chocolate whey powder, which seemed to emulsify the mixture. It tasted ok when frozen, but was not as refreshing as some popsicles, probably because of the fat content.

    • Hi Elizabeth – I have never heard of this happening to anyone before. I don’t have a way to know what might have caused it, other than simply blending it for too long. I’m sorry that you had a problem, but glad that you managed to salvage them to some extent at least.

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  30. Good heavens!! These are the best fudgesicles I’ve ever tasted! I used 4oz of really thick coconut milk (native forest), 2 Tbsp Godiva cocoa, 2 tsp maple syrup, 1/4 tsp vanilla. Blended in the magic bullet and let it sit in the fridge for 15, then put in my zoku quick Popsicle maker… Deliciousness in under 30 minutes!

  31. made these with real coconut milk….. and added a little condensed milk…. a little sweeter cause i made it for the kids…. the YUMMIEST popsicles i EVER made… ty for the recipe… i will make these again and again and again… the kids loved them … all three … my 2 sons and their Dad :) already have my coconut on the kitchen counter to make a second batch :)

  32. I love the flavor of these and they’re healthy too!! I’m having a problem with most of my coco sinking to the bottom. I blended it and then waited thirty minutes and blended again just before I poured the mix into the molds.
    Any suggestions??? Thank you.

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