By Published On: 28 June 2013264 words1.3 min read

Share This Story!

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

By Published On: 28 June 2013264 words1.3 min read

Share This Story!

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

Leave a Comment

What do you think? Tell me in the comments.
All comments subject to the terms here.

  1. […] Fudge Sauce adapted from myownlabels.comCoconut Whipped Cream adapted from Carly Sitner […]

  2. Daria Zeoli June 28, 2013 at 6:00 pm - Reply

    These look amazing. I will dream of them until I have a chance to make them!

  3. Tofu Cat June 28, 2013 at 12:01 pm - Reply

    Thanks for the vegan crack!