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. :)
Servings: 8
Ingredients
- 1 13 ounce can organic coconut milk
- 1/3 cup dark baking cocoa
- 2 tablespoons honey [or 4 tablespoons maple syrup]
- 1 teaspoon pure vanilla
- pinch of kosher salt
Instructions
- 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]