Now that summer is approaching, its time to start posting some of my favorite Popsicle recipes. Today's recipe is for:

Chocolate Fudge Coconut Popsicle

Equipment Needed: 

 

12 Plastic Popsicle Molds

12 Wooden Ice Cream Sticks.

These can be found in most 99Cent stores and or a Craft Store. 

Ingredients:

10 tablespoons of unsweetened Cocoa Powder

2 cans (15 1/2oz) coconut milk

3 tablespoons of Honey

2 teaspoons of Almond Extract

Pinch of salt

-In a large Electric Mixing bowl, or a blender combine all of the above ingredients and beat until totally smooth and no sign of any dry cocoa powder. This will yield 3 1/2 cups of liquid. Using a measuring cup, divide the mixture between the 12 molds, filling them almost to the top.

-For easy handling place the molds in a plastic tub or tray and transfer them to the freezer.  Let freeze for about 1/2 hour, or until the pops are semi frozen, but still soft. 

-Insert the 12 ice cream sticks in the center of each pop; return to the freezer. It is best to let them freeze overnight.

-When you are ready to remove each pop; fill a large and deep pan with very hot water, that should reach up to almost the top of the mold; they should easily slide out of the mold.  Only do four at a time.

I like to place them in small freezer zip lock bags- you can get about three to a bag; than place them in a large plastic container with a cover. Return to the freezer and enjoy! They are only 50 calories each.

Chef Ed