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Chocolate Coconut Ice Pops

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Ingredients Method Notes

Ingredients
  

  • 2 cans full-fat coconut milk
  • 1/2 cup unsweetened shredded coconut
  • 10 –12 drops liquid allulose or stevia
  • 1/2 cup chopped bittersweet chocolate 70% cacao or higher
  • 1 tablespoon coconut oil or MCT oil optional

Method
 

  1. In a large saucepan over low heat, stir together the coconut milk, shredded coconut, and allulose until well combined.
  2. Add about three-quarters of the chopped chocolate to the pan and continue stirring until fully melted. Remove from heat and let cool to room temperature.
  3. Taste the mixture and adjust the sweetness if needed, then carefully pour into BPA-free popsicle molds.*
  4. Freeze until solid, at least 3 hours.
  5. Before serving, melt the remaining chocolate with the coconut oil in a microwave or small saucepan over low heat.
  6. Unmold the pops and drizzle with the melted chocolate mixture before serving.

Notes

*No popsicle molds? Use small paper cups and food-safe craft sticks—cover each cup with foil, poke a hole in the foil, and insert the stick to keep it upright.