This is my adaptation of a hot chocolate recipe from Quench: Handcrafted Beverages to Satisfy Every Taste & Occasion by Ashley English. I liked how few ingredients were needed to create the winning combination of coconut and chocolate. While this takes barely 15 minutes to make, you’ll want to freeze the pops for at least five hours because coconut milk tends to slow down freezing. (You can also turn your freezer temperature down or put the pops in a chest freezer – on a flat surface of course!)
Do get ahold of ice pop molds (LeRoux in Vineyard Haven carries an assortment), as they are much easier to handle than improvising your own. That said, in a pinch you can use cups or ice cube trays with popsicle sticks. Cover the cups or tray first with aluminum foil and then cut slits in the foil to hold the popsicle sticks in place.
Makes 4 four-ounce pops
- 1 13.5-ounce can of coconut milk (full-fat), well whisked to combine
- 2 tablespoons sugar
- 3.5 ounces dark chocolate (65% or higher cocoa content), chopped
- Pinch (up to 1/8 teaspoon) of salt
1. Warm the coconut milk over medium heat until it begins to bubble. Add the sugar, the chopped chocolate, and the salt, and reduce the heat. Stir to dissolve the sugar and melt the chocolate. Taste to see if more salt is needed. Cook, stirring, on low heat for a minute or two.
2. Transfer the mixture to a large Pyrex measuring cup. Stirring occasionally, let the mixture cool until tepid or close to room temperature. Pour into the pop molds.
3. Freeze the pops for five hours or overnight. To unmold, run warm water over the molds for several seconds.
4. Eat right away!
