Choco Coconut Pops (Printable Version)
# What You'll Need:
→ Chocolate Components
01 -
8 ounces dark chocolate, chopped (choose a good quality one)
02 -
3 tablespoons Dutch-process cocoa, unsweetened
→ Base
03 -
3/4 cup milk—whole, 2%, or plant-based (just not skim)
04 -
1 can coconut cream or regular, full-fat coconut milk
# Steps to Follow:
01 -
Tuck the pops into your freezer and let 'em go for at least 6 hours, or until they're solid. Pop them out right before you want to eat.
02 -
Once everything's mixed together, pour into popsicle molds. If your mold lays sideways, let the mix hang out on the counter for about 10 minutes until a little thicker. Then pour it in.
03 -
Toss in the chopped chocolate. Whisk until every bit melts and the mixture turns shiny and smooth.
04 -
Put your pot over medium-low heat. Warm it gently while whisking now and then. Pull it off the stove as soon as you see it start to simmer.
05 -
In a medium pot with a thick bottom, add coconut milk (or cream), your chosen milk, and cocoa. Whisk it up until there aren't any lumps left and everything's mixed well.
# Additional Tips:
01 -
The richer the chocolate, the better. Grab one that's at least 70% cacao for deep flavor and extra creaminess.