Coconut Popsicles with Chocolate Coating (Vegan & Lactose-Free!)

Enjoying making popsicles with the little ones on summer afternoons is not only fun for them, but it also lets us adults indulge. We choose to make fruit popsicles, yogurt ones, single-color, multicolored…. But since no one at home has any intolerance, I hadn’t thought until now about making them vegan and lactose-free!

The other day a little friend of my son came over with certain intolerances and we took the opportunity to prepare this recipe I had wanted to try for a while. The result was loved by everyone!

These popsicles are made with coconut milk, almond milk, vanilla (both a few drops of Bourbon vanilla extract and the seeds from a pod) and a little agave syrup… Easy to make and delicious!! But the best part was making this chocolate coating and decorating them with a crunchy almond topping that gives that irresistible crunchy touch!!!

They take just a moment to make, and with our ZOKU molds you have them ready after a few hours in the freezer. I don’t need to say the popsicles were a hit and the kids devoured them!!!

Ingredients

For the popsicles:

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

For the chocolate coating

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

Preparation

1. In a food processor or with a blender, blend all the ingredients for the popsicles for a few seconds until everything is well combined.
2. Divide the mixture into our Zoku molds up to the mark, leaving a small space for expansion when freezing.
3. Freeze for at least 3 hours.
4. Prepare the chocolate coating by placing the chocolate and coconut oil in a bowl and melting over a double boiler (you can use the Nordic Ware saucepan for this). Stir well and let cool for a few minutes (it will remain liquid for a little while). You can also use the microwave to melt it but be very careful and do it in 30-second intervals to avoid overheating and burning the chocolate.
5. Prepare a sheet of baking paper to rest the popsicles on once you add the coating. Remove the popsicles from the molds and, one by one, quickly dip them up to halfway, let the excess drip off, sprinkle the crunchy almonds and place them on the baking paper on a tray. Repeat as quickly as possible with the rest of the popsicles and put them back in the freezer for about 10 more minutes.
6. Enjoy!!!

Notes

• I used the traditional Zoku molds (mine is the Mod Pop, which you fill with the mixture and place in the freezer for a few hours until the popsicles form. But you can use the Quick Pop makers, which as if by magic turn your mixture into popsicles in only 5 or 6 minutes, so it’s prepare and serve.
• If using the Quick Pop maker, the Quick Pops case will be very helpful when making the coating, as its base will hold them upright and prevent touching anything after applying the chocolate and crunchy topping.
• If you use any other traditional mold but with different capacities or shapes (like the fun Fish Pops or the minipops) you may have more or less mixture left over, but the process will be exactly the same.