Vegan Coconut Milk Fudgesicles

By • June 4, 2013 • 1 Comments


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Author Notes: This recipe was born out of necessity. It was hot outside, damn hot, and the cupboards were bare. All I had on hand was a handful of baking ingredients and a can of coconut milk. A few ingredients were thrown together, popsicle molds were filled and fingers were crossed. What popped out of those molds was good enough to immediately make it into heavy summer rotation. Perfectly creamy, fudge-y non-dairy frozen treats at a mere fraction of the cost of store bought.
Slow Club Cookery

Makes 8-10 pops

  • (1)14 ounces can of light coconut milk
  • 1/4 cup unsweetened cocoa powder
  • 1-2 tablespoon organic sugar (adjust to taste)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  1. Combine all ingredients in a medium sized bowl and whisk together.
  2. Pour into popsicle molds and freeze.
  3. Eat 'em up!

Comments (1) Questions (0)

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8 months ago muse2323

I used full-fat coconut milk, as it was the only thing I had in the cupboard, and next time I'd bump it to at least 3T of sugar--I'm used to the store-bought bars, and these just weren't sweet enough to meet my expectations. They've got a great texture, though--better than any store-bought bar I've had.

I wasn't sure how big your bars were, so for Tupperware users, this recipe filled six Tupperware Lollitups molds with enough mixture leftover for probably another bar, maybe two.