Cool your summer down with homemade Chocolate Dipped Strawberry Coconut Popsicles.
Life is sweet with our diy Chocolate Dipped Strawberry Coconut Popsicles. Frozen strawberry infused coconut milk pops get drenched in a hard crack chocolate shell. YUM!
I’ve almost always lived in old houses. You know the kind with deep porches, hand worn banisters and no central air. As a kid, freezing juice to make popsicles was a summer obsession. It was just one of the ways I would deal with the heat.
Now I’m a grown up, and not much has changed! Our creaky 1885 home can get quite warm, so besides parking myself in front of one of our window air conditioners, I have to find ways to stay cool. I try not to cook too much, wear natural fabrics and of course, eat popsicles!
Lots of great pops have been posted. I’m really digging the Pina Colada Popsicles from The Beach House Kitchen and Feast in Thyme’s Boozy Mint Coffee Coconut Cream Popsicles. Also really loving Billy’s Tres Leches Cakesicles which look so decadent!
Now it’s my turn to wow your taste buds with my popsicle creation: Chocolate Dipped Strawberry Coconut Popsicles.
It’s can’t get any better than these classic summer flavors! Fresh strawberries are macerated in sugar to extract the juice from the strawberries. Then that lush juice is blended with coconut milk for the creamy popsicle filling. After the pops are frozen you dip them in coconut oil thinned chocolate to make the hard crack shell.
All in all, it’s quite easy, but takes patience because you have to wait for them to freeze three times. But you get the joy of homemade Chocolate Dipped Strawberry Coconut Popsicles too good to resist!
Chocolate Dipped Strawberry Coconut Popsicles
- 16 ounces strawberries , sliced
- 6 tablespoons granulated sugar
- 1/2 cup coconut milk
- 8 ounces semi-sweet chocolate
- 1/2 cup coconut oil
- In a bowl, combine the strawberries and sugar.
- Cover the bowl and let stand until the strawberries are soft, about 1-3 hours.
- Using a fine mesh sieve, press the strawberries to extract as much juice as possible, about 1¼ cups.
- Combine the coconut milk and strawberry juice and mix thoroughly.
- Fill pop molds and freeze until solid.
- Cover a cookie sheet with a layer of parchment paper and place it in the freezer for unmolding later.
- When pops are frozen, fill a large bowl with lukewarm tap water.
- Submerge the mold in the water, making sure to not let the water reach the top and flood the pops.
- Pull out the pops and place them onto the frozen cookie sheet.
- Return the pops to the freezer to harden.
- Meanwhile, place a small amount of water in the bottom of a double boiler and combine the chocolate and coconut oil in the top pan.
- Melt the chocolate over medium low heat, stirring until smooth.
- Transfer to a small, tall glass container that is slightly larger than your popsicles.
- Let chocolate shell cool to room temperature.
- Dip pops and garnish with coconut and freeze dried strawberries if desired.
- Return to the freezer until ready to serve.
- Don't discard the strawberry solids. Add them to muffin batter or a yogurt smoothie.
- Use any leftover chocolate over ice cream
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