My kids are usually big on making ice cream in the summer. We certainly did make and eat some. However this year at our house it seems to be the popsicle which took center stage for recipe experimentation and overall cool treat winner. My daughter and her friend Emily, even set up a popsicle stand after experimenting for 2 days with flavors. Watermelon, mango and strawberry were big hits while peach, raspberry and pineapple not as sweet. It was actually less about the flavor than the texture. The girls’ popsicles were nothing but fruit. No sugar or anything added. Just take fresh fruit, blend in a blender and pour into a popsicle mold. That’s it! This also meant no one would worry about gluten, dairy or nut allergies. There was discussion and tests about water and they figured our about dilution and flavor vs quantity. There was also a discovery that fruit should be ripe. Under ripe fruit meant bland popsicles.
You have to give them credit…spending all day blending and freezing (of to be patient) and sign making, they still wanted to then go out and sell. Here’s where the tricky part came and the logistics of a popsicle stand vs other non frozen edibles. We thought ahead and used popsicle sticks and straws for sticks so people wouldn’t have to give back the reusable popsicle tops (or I wouldn’t loose them). We carefully loosened the popsicles, set them back in the trays and carefully placed them in an ice chest with ice packs. But how long would this last? Well when opening and closing an ice chest full of frozen popsicles on an 85 degree day at the park the answer is about 30 – 40 minutes before they turn to slush. Thankfully Emily’s mom to the rescue with a stop at the store to pick up cups. They then rebooted the popsicles to “new fruit slushies” and ventured to another park to sell. Certainly their popsicle stand wasn’t as big of a draw as their past bake and lemonade stand sales, but you never know what they’ll create next.
Not over the love of popsicles (or our crazy 90 degree heat), I decided to use some left-over canned coconut milk and create my own popsicle as a surprise for my kids finishing the first week of school. I made sushi for dinner and then these were the perfect dessert pop to finish the hot evening. I was inspiredly by a coconut popsicle recipe from Don’t Waste The Crumbs . I changed mine to all coconut milk (vs mix with cream), reduced the maple syrup, omitted the fresh coconut flakes (my kids wouldn’t have wanted the hairy texture) and increased the recipe for a bigger pop mold. Next time I’ll check my chocolate stash before freezing as the use of chocolate fudge sauce didn’t give my popsicles the hard chocolate coating I was hoping for. However there were no complaints.
Coconut Chocolate Popsicles
(makes 4, 3 oz. popsicles)
- Combine coconut, syrup and vanilla in a mixing bowl. Add a pinch of sea salt, or more to taste.
- Ladle or pour the mixture into popsicle molds and freeze for a few hours, or until set.
- Prepare the chocolate “shell” coating by melting chocolate and coconut oil in a small sauce pot over low heat, stirring constantly until just melted. Or melt in the microwave for 15 second intervals, stirring between each. (This is where I used fudge sauce and although tasty it don’t set in the freezer). Once melted, remove from heat immediately and stir in a pinch of salt.
- When pops are frozen, remove from molds and place on a cookie sheet or plate lined with wax paper. Place pops in the freezer.
- Removing one pop at a time, use a small ladle or spoon to drizzle or pour the chocolate over the pop. Quickly transfer the pop back to the lined board in the freezer. Can sprinkle with additional flaked coconut if desired.
- Repeat until all pops are coated and in the freezer to set.
- Store pops in freezer until ready to eat (cover if storing longer than a few hours).