Coconut, Chocolate and Almond Popsicle

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How is summer treating you so far? Is it hot enough for you yet? If you are looking for a way to cool down, I have the recipe for you! But not just one recipe- a whole weeks worth. That’s right, its Popsicle Week! I am so excited to be participating in Popsicle Week 2016. I first heard about it last year, and knew I needed to participate!

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This recipe comes together in your blender, and is creamy, crunchy and smothered in chocolate. My kinda popsicle!

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Coconut milk, a little cream, sweetened condensed milk and Greek yogurt blended with coconut creates the perfect creamy pop with just the right amount of coconut flavor. Insanely easy homemade “magic shell” comes together in an instant, and almonds with extra coconut creates a texture lovers dream.

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Coconut, Chocolate and Almond Popsicle


  • 1 (13.5 oz can) full fat coconut milk
  • 1 cup sweetened shredded coconut flakes
  • 1 (14 oz can) sweetened condensed milk
  • 1/3 cup heavy cream
  • 2/3 cup Greek yogurt (plain or vanilla)
    Magic Shell
  • 1/4 cup coconut oil
  • 2 cups semi sweet chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup chopped almonds


  • Combine the coconut milk, shredded coconut, condensed milk, heavy cream and Greek yogurt in a blender and blend until all the ingredients are mixed. Pour the mixture evenly into each Popsicle mold. Freeze the Popsicle for 2 hours or until they are semi firm and insert wooden sticks in the center (unless using the sticks provided with your mold). Continue to freeze for at least an additional 4 hours (overnight is best).
  • To remove from mold, run the base of the mold under warm water.
  • To make magic shell, melt the coconut oil and chocolate chips in a microwave safe container. Dip Popsicle in chocolate, and immediately in coconut and almonds.
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