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