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Creamy Coconut Popsicles (Dairy-Free, Vegan) #summerrecipes #plantbased #easyrecipe
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Jul 19, 2025
These coconut popsicles are creamy like ice cream, but it's not because they were churned in an ice cream maker. Their incredible texture comes courtesy of cornstarch and a little heat. They're also easy to make, with simple, real ingredients like coconut milk and agave. Enjoy them plain, or dress them up with a chocolate coating and toasted coconut shreds! Follow along with the recipe here: https://www.stephsunshine.com/vegan-life/coconut-popsicles/ Or search all my vegan recipes here: https://www.stephsunshine.com/vegan-life/all-recipes/
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These coconut popsicles are creamy like
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ice cream, but it's not because they
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came out of an ice cream maker. Their
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incredible texture comes from one extra
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ingredient and a little heat. Welcome
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back. I'm Steph and today we are making
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another perfect summer popsicle recipe.
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This time, creamy coconut with a crisp
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chocolate shell. Just like with the
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popsicle recipes before, we are going to
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get started with a blender and adding 1
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can of full fat coconut milk, 3
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tablebspoon of shredded coconut, 3
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tablespoon of agave, 1 tbsp of
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cornstarch, and 1/4 teaspoon of salt.
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And you want to give that a good blend
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and get everything smooth. And then
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we're going to heat it up to activate
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the cornstarch, which is what's going to
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bump up that creamy texture. Once it
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comes to a slow boil, you just want to
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keep heating and whisking for another
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one or two minutes until the mixture
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thickens up a little. Take that off the
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heat. Stir in one teaspoon of vanilla
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extract. And then you're just going to
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pour this into your popsicle molds. You
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want to leave about an 1/8 an inch of
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space at the top for the popsicles to
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expand when you pour it in. All right.
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Next, just cover them up. Add your
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popsicle sticks and pop them into the
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freezer. For the creamiest texture, you
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want to make sure that your freezer is
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on the coldest setting. And if you have
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one of those quick freeze buttons, you
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can use that, too. Mine usually take
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around five hours to freeze all the way
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through, but it might vary for you
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depending on your freezer settings or
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the type of popsicle mold that you're
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using. The easiest way that I found to
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do it is to just make the popsicles at
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night and then in the morning, they'll
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be ready. All right. So, before we take
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our popsicles out, let's prepare our
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chocolate and toasted coconut. This is
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totally optional. These popsicles are
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really good on their own, but everything
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is better with chocolate in my opinion.
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So, toasting the coconut shreds is
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pretty easy. I just put them in a pan
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over medium low heat and just keep
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stirring until they start turning golden
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brown.
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All right. Now, set that aside. And
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next, we're going to make the chocolate
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coating that will turn solid on the
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popsicles. You just need 1/4 cup of
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vegan mini chocolate chips and a
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tablespoon of coconut oil. If you want
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to use the microwave, you can do that.
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But I'm just going to melt this together
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in a double boiler on the stove.
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Actually, I don't know what happened to
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my double boiler. So, I'm just melting
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this stuff together in a saucepan over
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another small pot of boiling water. All
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right, so we're just about ready to put
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this all together. You want to let your
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popsicles sit out at room temperature
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for about 5 minutes and then you should
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be able to just pop them out of the
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molds. Now we're at the fun part, adding
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the chocolate. So, I've got a baking
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tray here. I've lined it with a piece of
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parchment paper to catch any chocolate
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and coconut. And I'm just going to put
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the popsicle on top and then drizzle the
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chocolate with a spoon. And then I'm
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just adding some toasted coconut shreds.
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You want to do this fast cuz the
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chocolate will solidify pretty quickly
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and then you won't be able to get the
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coconut to stick. All right. So, the
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other thing that you can do is you can
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create a solid coating for the
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popsicles. And you're just going to put
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your chocolate in a glass that's a
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little bit bigger than your popsicles.
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And then dip each popsicle in. And then
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you can also put your toasted coconut on
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top. Again, I always try to let the
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chocolate on these popsicles solidify a
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little bit before I put it back on the
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baking tray so I don't mess up the
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chocolate. After they're back on the
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baking tray, I just return it back to
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the freezer. And that's it.
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It's so good. It tastes just like the
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storebought ones, but with no dairy, no
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artificial junk, just good stuff. All
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right. Well, that's going to do it for
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this one. Thank you so much for
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watching, for liking, for subscribing,
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and I'll catch you in the next one.
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