Pistachio Dark Chocolate Coconut Popsicles

By Carly Sitner, Guest Contributor

Here I present to you the only treat you need to get you through the summer. These slightly sweet coconut pops, enrobed in dark chocolate and toasted pistachios, are now your best friend and worst enemy, if you’re like me and have no control when it comes to coconut and chocolate. No ice cream machines or fancy contraptions are needed- just a good old-fashioned freezer.

Pistachio Dark Chocolate Coconut Popsicles

Yields 6 pops

You’ll Need

  • 15 oz can coconut cream*
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 10 oz dark chocolate chunks
  • 1 1/2 cup minced, toasted pistachios

Coconut Cream vs. Coconut  Milk

*Coconut cream is different from coconut milk and can be found in Asian groceries. Coconut milk is a combination of both coconut cream and coconut water. Coconut cream is simply that, just the cream and is thick and works perfectly for vegan whipped cream or these popsicles.

Combine the coconut cream, maple syrup and vanilla extract. Pour into popsicle molds and freeze completely.

Melt the chocolate chunks 30 seconds at a time in the microwave until only a few chunks remain. Continue to stir the chocolate by hand to melt the remaining chunks.

Dip or coat each popsicle into the melted chocolate and coat completely with pistachios. Freeze once more to set the outside and enjoy!

Photo credit: Carly Sitner