Chocolate-Covered Toasted Coconut Pops {Paleo}
Prep time: 
Cook time: 
Total time: 
Yield: 8 popsicles
Toasted Coconut Pops:
  • 1½ cups (125 g) unsweetened desiccated coconut
  • 1 (13.66 fl oz/403 ml) can full-fat coconut milk
  • ¼ cup (60 ml) pure maple syrup
  • 1½ teaspoons pure vanilla extract
  • 1 teaspoon coconut extract (optional)
  • ⅛ teaspoon fine sea salt
Chocolate Coating:
  • ¾ cup (150 g) chopped good-quality dark chocolate (see Note)
  • ¼ cup (55 g) coconut oil
  1. Preheat oven to 325F; spread the coconut out in an even layer on a baking sheet and bake until golden, about 15 to 20 minutes, stirring every 5 minutes or so. Cool completely. Whisk together the toasted coconut, coconut milk, maple syrup, vanilla extract, coconut extract (if using), and sea salt, and transfer to the fridge and chill until it has a porridge-like consistency, about 20 minutes.
  2. Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2½ oz/75 ml and I got exactly 8 popsicles.) Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks.
  3. Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.
  4. Once completely frozen and unmolded, lay the popsicles on a parchment paper-lined baking sheet and transfer to the freezer. To make the chocolate coating, melt the chocolate chips and coconut oil together in a medium bowl in the microwave or a double boiler; cool the chocolate mixture to room temperature, then dip each popsicle into it. Hold the popsicle up for a few seconds so the chocolate shell can harden, then lay it flat on the lined sheet tray. Continue this way until all the popsicles are coated.
  5. Wrap each popsicle individually in plastic wrap and store in the freezer.
Chocolate: To keep this paleo and vegan, use dairy-free, stevia-sweetened dark chocolate.
Recipe by An Edible Mosaic™ at