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
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
Place all ingredients in the blender and process on high speed about 60 seconds, until completely blended.
Taste, and adjust sweetening if needed - some kinds of cocoa may be more bitter than others.
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]
Divide the mixture evenly in popsicle molds, and freeze for 3 to 4 hours before serving.
[to unmold, you may have to run warm water on the outside of the mold for a few seconds]
Recipe by The Creekside Cook at http://thecreeksidecook.com/coconut-milk-fudgesicles/