Enjoying making popsicles with the little ones on summer afternoons is not only fun for them, but it also serves as a treat for adults. We choose to make fruit popsicles, yogurt, one color, many colors…. But since no one has any intolerance at home, I hadn't thought of making them vegan and lactose-free until now!

The other day a friend of my son's with certain intolerances came to my house and we took the opportunity to prepare this recipe that he had wanted to try for a long time. We all loved the result!

These popsicles are made with coconut milk, almond milk, vanilla (either a few drops of Bourbon vanilla extract or seeds from a pod) and a little agave syrup… Easy to prepare and delicious!! But the best thing was to make this chocolate coating and decorate them with a crocanti almond topping that gives it that crunchy touch that no one can resist!!!

They are made in a moment , and with our ZOKU molds you have them ready in a few hours in the freezer. I don't have to say that the poles triumphed and the little ones swept!!!

Coconut and chocolate ice creams


For the poles:

  • 400ml coconut milk
  • 110 ml of almond milk
  • 1 tbsp vanilla extract
  • Seeds of half a vanilla pod
  • 125ml agave syrup
  • Pinch of salt

For the chocolate coating

  • 175g dark chocolate
  • 3 tablespoons coconut oil
  • 50 g of crunchy almonds to decorate or your favorite topping


  1. In a kitchen robot or with a blender , we beat all the ingredients for the popsicles and beat for a few seconds until all the ingredients are well integrated.
  2. We distribute the mixture in our Zoku molds until the signal, leaving a small space for when it increases in volume when frozen.
  3. We freeze for at least 3 hours.
  4. Prepare the chocolate coating by putting the chocolate and coconut oil in a bowl and melt in a bain-marie (you can use the Nordic Ware saucepan for this). Stir well and let cool for a few minutes (it will remain in a liquid state for a little while). We can also use the microwave to melt it but very carefully and doing it at intervals of 30 seconds so as not to overdo it and burn the chocolate.
  5. We prepare a baking paper to support the poles once we put the coverage on them. We extract the poles from the molds and one by one and quickly submerge until half-height is covered, let it drain, sprinkle the crunchy almonds and place them on the baking paper on a tray. We repeat as quickly as possible with the other poles and put in the freezer again for about 10 more minutes.
  6. To enjoy!!!

Coconut and chocolate ice cream recipe


  • I have used the traditional Zoku molds (mine is the Mod Pop , which you fill with the mixture and put in the freezer for a few hours to freeze and make the popsicles. But you can use the Quick Pop ice cream makers , which I eat by art of magic they turn your mixture into popsicles in only 5 or 6 minutes, so it is prepare and serve.
  • If you use the Quick Pop ice cream maker, when making the coverage, the Quick Pops case will be of great help, the base of which will help you hold them upright and without touching anything after applying the chocolate and the crocanti.
  • If you use another traditional mold but with different sizes or designs (such as the fun Fish Pops or minipops ) you may have more or less mix left over, but the process will be exactly the same.
Author of the recipe: Patri de Sabores y Momentos
Claudia Ferrer


Sonia said:

Una pregunya leche de coco de lata o de la otra?

jose David said:

un sitio encantador para los amantes de la buena comida …aqui hay un link de preparacion de un sabroso helado https://123short.com/y3Qwugt

Claudia said:

Qué bien Martina! La verdad es qeu están gustando mucho, y a mí personalmente me encantaron!! A hacer magia entonces y a disfrutarlos, y ya nos contarás! Feliz verano!

Martina said:

Me parece muy guay la receta y fácil. Yo tengo la “ mágica “ y los haré.
Muchas gracias.

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