These chocolate coconut yogurt popsicles are a great way to cool off this summer! Creamy, chocolatey, and dairy free, this is an easy dessert that kids and adults love.
My boys love fudge pops, and I thought it would be fun to make my own version. Popsicles of any kind are a favorite summertime dessert over here. We love fruity popsicles, like these watermelon pops, or more of an ice cream based pop, like this recipe.
These chocolate coconut yogurt popsicles have a coconut milk base, so they’re extra creamy, and the dairy free yogurt gives them some extra calcium and probiotics.
You can make a double batch of these and have quite a few ready to go in your freezer – they should stay fresh for 3 months – that’s just about the whole summer!
Ingredient Notes
- Coconut Milk – To keep these popsicles rich and creamy, you do need to use the full fat coconut milk in a can. But if you want to reduce the fat content, you could use a lower fat coconut milk. Changing the coconut milk won’t change the taste of these popsicles, but it will change the texture.
- Dairy Free Yogurt – I used So Delicious coconut milk yogurt, but you should be able to use any brand of yogurt that works for your particular diet.
- Maple Syrup – I like the taste of maple syrup in this recipe. If you prefer to use honey, that would also work well.
Special Equipment
A popsicle mold is a good tool to have to make these. There are many different shapes and sizes of molds available.
If you don’t have a mold, you can always do this the old fashioned way – with paper cups with a stick or straw in the middle. But a popsicle mold will definitely make things easier.
Storage
You can store these in the freezer. For best results, remove them from the popsicle mold once they are frozen solid. Wrap each popsicle in waxed paper, then store in a freezer bag. They should stay fresh in the freezer for up to 3 months.
Disclosure: This post contains paid affiliate links.
Recipe
Chocolate Coconut Yogurt Popsicles.
Equipment
Ingredients
- 6 ounces dairy free vanilla yogurt I used So Delicious Vanilla Cultured Coconut Milk Yogurt
- 1 cup full fat coconut milk
- ¼ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 3 Tablespoons powdered sugar
- ¼ cup dairy free mini chocolate chips
Instructions
- Place the first five ingredients in the blender and blend on high speed until well combined.
- Add the mini chocolate chips and pulse just to break them up a little.
- Pour the mixture into a popsicle mold. Insert sticks.
- Freeze until firm, about four hours or overnight.
Katie
Delicious recipe!
Dixya @ Food, Pleasure, and Health
being in texas, i am ready for summer to go away..but again, if i could have these popsicles, maybe i will change my mind :)
Wendy Polisi
These are just perfect! I had also never heard of cultured coconut milk. I will definately look for it. I can’t wait to make these for my three kids.
Gayle @ Pumpkin 'N Spice
I’m definitely not ready for fall yet, so keep those summer treats coming! These pops look delicious, Kelly! Love the chocolate and coconut combination!
whiskandshout
I’ve never heard of the cultured coconut milk- perfect for cocoyo! :)
Strength and Sunshine
Live up summer for as long as we can! Summer doesn’t end till the end of September!