Coconut-Fudge-Pops-5I feel like I need to get one last frozen treat recipe in before the end of Summer, and these happen to be the perfect ‘last hoo-rah.’ Not too sweet, just the right amount of fudginess, and a super-dee-duper creamy texture. And, did I mention, coconut milk?

Mmmmm-hmmm. Get. On. This.


Coconut Fudge Pops
(makes 10)
15 oz coconut milk (full fat)
1/3 cup light brown sugar
1/4 cup cocoa powder
1 cup ice cubes
1/2 cup heavy cream
1/2 cup milk
1 tsp vanilla extract

Bring the coconut milk to a low boil in a medium saucepan over medium-high heat. Reduce the heat to medium low, add the brown sugar and cocoa powder and whisk to combine. Simmer until the brown sugar is completely dissolved. Remove from heat and transfer to a glass measuring cup with a pouring spout. Add the ice cubes and stir until they are melted and the coconut milk/cocoa mixture is cooled. Add the cream, milk and vanilla and whisk to combine. Pour the mixture into your pop molds (leaving a small space at the top for the mixture to expand as it freezes), freeze for 30 minutes, then insert the sticks. Freeze for 4 – 6 hours, or until solid.

Coconut-Fudge-PopsThese are so much better than store-bought fudgesicles. Not over-the-top sweet, a hint of the tropics, super creamy and NO WEIRD PRESERVATIVES. Yup.

I’m still going to live forever. Preservatives, you can suck it.

Coconut-Fudge-Pops-3OMFG. SO GOOD.