0:00
These coconut popsicles are creamy like
0:02
ice cream, but it's not because they
0:04
came out of an ice cream maker. Their
0:06
incredible texture comes from one extra
0:09
ingredient and a little heat. Welcome
0:12
back. I'm Steph and today we are making
0:15
another perfect summer popsicle recipe.
0:18
This time, creamy coconut with a crisp
0:22
chocolate shell. Just like with the
0:23
popsicle recipes before, we are going to
0:25
get started with a blender and adding 1
0:28
can of full fat coconut milk, 3
0:30
tablebspoon of shredded coconut, 3
0:33
tablespoon of agave, 1 tbsp of
0:36
cornstarch, and 1/4 teaspoon of salt.
0:39
And you want to give that a good blend
0:40
and get everything smooth. And then
0:43
we're going to heat it up to activate
0:44
the cornstarch, which is what's going to
0:46
bump up that creamy texture. Once it
0:49
comes to a slow boil, you just want to
0:51
keep heating and whisking for another
0:52
one or two minutes until the mixture
0:54
thickens up a little. Take that off the
0:56
heat. Stir in one teaspoon of vanilla
0:59
extract. And then you're just going to
1:01
pour this into your popsicle molds. You
1:03
want to leave about an 1/8 an inch of
1:05
space at the top for the popsicles to
1:07
expand when you pour it in. All right.
1:09
Next, just cover them up. Add your
1:12
popsicle sticks and pop them into the
1:14
freezer. For the creamiest texture, you
1:16
want to make sure that your freezer is
1:17
on the coldest setting. And if you have
1:19
one of those quick freeze buttons, you
1:21
can use that, too. Mine usually take
1:23
around five hours to freeze all the way
1:25
through, but it might vary for you
1:27
depending on your freezer settings or
1:29
the type of popsicle mold that you're
1:31
using. The easiest way that I found to
1:33
do it is to just make the popsicles at
1:35
night and then in the morning, they'll
1:37
be ready. All right. So, before we take
1:39
our popsicles out, let's prepare our
1:42
chocolate and toasted coconut. This is
1:45
totally optional. These popsicles are
1:47
really good on their own, but everything
1:49
is better with chocolate in my opinion.
1:51
So, toasting the coconut shreds is
1:53
pretty easy. I just put them in a pan
1:55
over medium low heat and just keep
1:58
stirring until they start turning golden
2:02
All right. Now, set that aside. And
2:04
next, we're going to make the chocolate
2:06
coating that will turn solid on the
2:08
popsicles. You just need 1/4 cup of
2:11
vegan mini chocolate chips and a
2:13
tablespoon of coconut oil. If you want
2:15
to use the microwave, you can do that.
2:17
But I'm just going to melt this together
2:19
in a double boiler on the stove.
2:21
Actually, I don't know what happened to
2:23
my double boiler. So, I'm just melting
2:25
this stuff together in a saucepan over
2:27
another small pot of boiling water. All
2:29
right, so we're just about ready to put
2:31
this all together. You want to let your
2:33
popsicles sit out at room temperature
2:35
for about 5 minutes and then you should
2:38
be able to just pop them out of the
2:40
molds. Now we're at the fun part, adding
2:44
the chocolate. So, I've got a baking
2:46
tray here. I've lined it with a piece of
2:48
parchment paper to catch any chocolate
2:50
and coconut. And I'm just going to put
2:52
the popsicle on top and then drizzle the
2:55
chocolate with a spoon. And then I'm
2:57
just adding some toasted coconut shreds.
3:00
You want to do this fast cuz the
3:02
chocolate will solidify pretty quickly
3:04
and then you won't be able to get the
3:06
coconut to stick. All right. So, the
3:08
other thing that you can do is you can
3:10
create a solid coating for the
3:12
popsicles. And you're just going to put
3:14
your chocolate in a glass that's a
3:16
little bit bigger than your popsicles.
3:18
And then dip each popsicle in. And then
3:21
you can also put your toasted coconut on
3:23
top. Again, I always try to let the
3:25
chocolate on these popsicles solidify a
3:27
little bit before I put it back on the
3:28
baking tray so I don't mess up the
3:31
chocolate. After they're back on the
3:32
baking tray, I just return it back to
3:34
the freezer. And that's it.
3:41
It's so good. It tastes just like the
3:44
storebought ones, but with no dairy, no
3:47
artificial junk, just good stuff. All
3:50
right. Well, that's going to do it for
3:52
this one. Thank you so much for
3:54
watching, for liking, for subscribing,
3:57
and I'll catch you in the next one.
