Chocolate Drizzled Coconut Popsicles with Almonds

These homemade coconut popsicles are EASY! They're drizzled with fast-setting dark chocolate and almonds and taste just like a frozen Almond Joy bar. 

A fast-acting, totally delicious, and almost TOO easy chocolate shell is a key element in these Drumstick ice cream sundaes, and it was only a matter of time before it made its way into another frozen dessert here on the blog.

So how about on popsicles? Specifically this chocolate- and almond-drizzled coconut-ty variety, which is inspired by one of my candy favorites, an Almond Joy bar.

Bonus: these easy coconut popsicles use just three ingredients and are dairy-free!

Easy ingredients

Coconut milk, sweetened flaked coconut, and a little bit of sugar are all that's needed to make these creamy, perfectly coconut-flavored popsicles.

While using all full-fat coconut milk will definitely ensure these coconut popsicles are creamy, I've found my preferred sweet spot to be in combining full-fat and lite coconut milk varieties. It's an awesome way to balance creaminess and calories.

While I haven't tried this recipe with all lite coconut milk, my worry would be that it would less creamy and more icy in nature. The higher the percentage of lower-fat milk in frozen desserts like popsicles and ice creams, the higher the likelihood your dessert will be less creamy and more icy.

As for the drizzle, it's made simply from chocolate and coconut oil. And use your favorite type of chocolate! I love dark.

All that's left is to sprinkle the sliced almonds. Of course, if you're more into Mounds than Almond Joy, you can omit them as you see fit.

Simple recipe steps

Start by pulsing together the sweetened flaked coconut along with one can of coconut milk in a food processor. Pour this into a bowl with the rest of the coconut milk and the sugar, then whisk to combine. That's our coconut popsicle mixture.

Pour it into popsicle molds (I've linked the variety you see here below) and freeze for three hours, or until completely frozen and firm.

Now it's time for the chocolate. Melt together the chocolate and coconut oil in bursts in the microwave until completely smooth. Let it cool briefly, then drizzle it over the popsicles and watch how it hardens in under fifteen seconds.

If you're adding the almonds, act quickly because you have just a small window for them to stick while chocolate is still wet.

P.S. If you're in the market for more dairy-free summer desserts or looking for other ways to give your new popsicle mold a spin, these homemade dairy-free fudgesicles are a real treat.

Tools used

I bought this set of six 4-oz ice pop molds (affiliate link) and really like them! These molds are great because the handles can be snapped into place right away. This means you can just stick them in the freezer and not have to wait until the popsicles are just slushy enough to hold a popsicle stick straight in the center. Plus the handles catch any drips while you're eating them.

Recipe notes

• Use your preferred chocolate for the drizzle. I like to use dark chocolate, but milk or semisweet also work fine.
• If you're using wooden popsicle sticks instead of molds that have a snap-on handle, pour the coconut popsicle liquid into the molds and freeze for an hour or so, or long enough for the mixture to get slushy. Then add popsicle sticks, which will now stay in place, and place back in the freezer to freeze entirely.

Chocolate Drizzled Coconut Popsicles with Almonds

Alyssa

These homemade coconut popsicles are EASY! They’re drizzled with fast-setting dark chocolate and almonds and taste just like a frozen Almond Joy bar. 

Print Recipe Pin Recipe

Prep Time 18 mins

Freeze Time 3 hrs

Total Time 3 hrs 18 mins

Course Dessert

Cuisine American

Servings 6

Calories 286 kcal

Ingredients

  

• 1 cup sweetened coconut flakes
• 1.5 cup lite coconut milk
• 1 cup full-fat coconut milk
• 3 tablespoon granulated sugar
• ⅓ cup chopped dark chocolate or semisweet or milk chocolate
• 2 teaspoon coconut oil refined or unrefined
• ¼ cup sliced almonds roughly chopped

Instructions

 

• Add coconut flakes to the bowl of a food processor and pour in one cup of the coconut milk (either is fine). Pulse until the coconut flakes are broken up into smaller pieces.
• Add this coconut flake/coconut milk mixture to a bowl and add all remaining coconut milk and sugar. Whisk to combine evenly.
• Pour popsicle mixture even into popsicle molds and place in handles. Freeze for 3 hours or so, or until completely frozen through.
• Once the popsicles are frozen and ready to serve, add chopped dark chocolate and coconut oil to a microwave-safe bowl and microwave in 20-second increments until mixture is smooth, stirring after each increment. Wait a few minutes for the mixture to cool slightly.
• Transfer melted chocolate/coconut oil mixture to a small plastic bag and snip one of the corners off. Pipe melted chocolate over popsicles and quickly sprinkle chopped almonds over the drizzle. Wait 10-15 seconds for the chocolate to harden, and enjoy.

Notes

Prep time includes 3 hours for the popsicles to freeze, but how long it takes may vary.

To loosen the popsicles from their molds, run them under warm water until they loosen enough to slide the popsicles out. Turn the popsicles often under the water so all sides can loosen evenly.

If your popsicle molds don't have the snap on handles like mine, place the popsicles in the freezer without the sticks. Wait an hour or so for the coconut milk mixture to begin to freeze and become slushy, when a popsicle stick inserted in the center of each pop will stand up on its own. Then freeze entirely.

My popsicle molds hold 4 oz each, so the quantity of the coconut milk mixture was 24 oz in total. Feel free to increase/decrease the quantity of ingredients if your popsicle molds hold more/less than 24 oz.

Keyword coconut popsicles