Servings: 8 popsicles
Calories: 150kcal
Cost: $10
Equipment
- Blender
- Ice cream molds with sticks
- Baking sheet with parchment paper
- Double boiler or a heatproof bowl
- Tall glass or container for dipping
Ingredients
- 1 can coconut custard
- 1 medium banana about 120g
- 200 g fresh strawberries
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- 150 g coconut oil
- 50 g raw cacao powder
- 5-6 Tbsp maple syrup for chocolate coating
Instructions
- Blend coconut custard, banana, strawberries, maple syrup, and vanilla extract until smooth and creamy.
- Pour the mixture into ice cream molds and insert sticks; freeze for at least 6 hours or preferably overnight.
- Prepare a baking sheet lined with parchment paper and unmold the frozen pops, placing them on the sheet.
- Melt coconut oil, cacao powder, and maple syrup over a double boiler until glossy, then pour into a tall container.
- Dip each popsicle into the melted chocolate, return to the freezer, and store until ready to serve.
Notes
Feel free to substitute coconut custard with full-fat coconut milk if needed. Customize the sweetness by adding more maple syrup or trying alternatives like honey or agave nectar. If you want an added crunch, consider rolling the dipped pops in crushed nuts or sprinkles before refreezing. Store each popsicle wrapped individually to prevent freezer burn, and keep them in a sealed container for freshness. Enjoy your delicious homemade popsicles!
Nutrition
Calories: 150kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 5mg | Potassium: 160mg | Fiber: 2g | Sugar: 7g | Vitamin C: 40mg | Calcium: 2mg | Iron: 2mg
Tried this recipe?Let us know how it was!