With a creamy texture, classic pudding pop flavor, and just enough sweetness, these Chocolate Popsicles are a great dessert or snack for kids and adults!
As soon as I made my Vegan Chocolate Mousse, I had a feeling it would make the most delicious popsicles. And I was so right! This recipe is easy to make to eat as a mousse, but it also freezes into the best Chocolate Popsicles.
To make this recipe, you just need a bowl and a whisk and a few ingredients. There’s no need for electric tools or an ice cream maker, which means you can whip them up in about 5 minutes.
They are a great after school snack on hot days, a perfect summer meal (or snack), and are perfect as a postpartum snack too since they are rich in beneficial fats for lasting energy.
(You may also like my Chocolate Avocado Pudding, Fudge Pops, Cheesecake Ice Cream, Banana Popsicles, Chocolate Yogurt, Mango Frozen Yogurt, and Chocolate Covered Bananas as other yummy options.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Chocolate Popsicles so you know what to pick up from the store or have ready.
- Coconut milk (or coconut cream): Canned coconut milk (NOT “light” style) works best here as we only will use the solids from a can to make the creamiest possible popsicles. (If you live in a warmer climate and your full-fat coconut milk is always liquid, you can pop it into the fridge for 20-30 minutes to firm up.) Or look for coconut cream. Thickness can vary by brand.
- Cocoa powder: I use unsweetened cocoa powder to lend a chocolatey flavor to this recipe.
- Powdered sugar (or honey or maple syrup): We need to balance out the flavors with a little added sweetness. Any of these are an option, though I typically use powdered sugar.
- Vanilla extract: I like to add a little vanilla extract to enhance the rest of the flavors in this recipe.
Step-by-Step Instructions
Here’s a preview of how to make these Chocolate Popsicles so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Spoon the top solid part of the coconut milk into a medium bowl.
Step 2. Add the rest of the ingredients to the bowl.
Step 3. Stir well to combine thoroughly, eliminating all lumps.
Step 4. Add to popsicles molds and freeze for 4-6 hours.
Frequently Asked Questions
Since we don’t use a saucepan or melt the chocolate at all, it’s best to use cocoa powder to flavor these chocolate popsicles.
You can omit the added sweetener and add some banana puree to sweeten with fruit, which is another way to balance the flavors.
For this recipe, the results will be very creamy if you use only the solid part of a can of coconut milk or cream (and not the liquid part at the bottom). We want to avoid water content as much as possible to make creamy popsicles.
How to Store
Once frozen, store chocolate popsicles in a freezer bag in the freezer for up to 2 months. Serve cold out of the freezer.
Best Tips for Success
- Use as a high-calorie option for kids needing to gain weight or as a recipe for constipated toddlers—the coconut can be beneficial for both!
- Sweeten to taste as you like with agave nectar, honey (for kids over age 1), or maple syrup. You can also use powdered sugar.
- Use unsweetened cocoa powder. To help remove the lumps, you can sift it through a fine mesh sieve.
Related Recipes
Desserts
Easy Strawberry Popsicles
Desserts
Favorite Banana Popsicles
Tableware
Best Popsicle Molds
Desserts
Easy Green Smoothie Popsicles
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Chocolate Popsicles
Ingredients
- 14.5- ounce can full-fat coconut milk (or coconut cream)
- 2 tablespoons cocoa powder
- 1-2 tablespoons powdered sugar (or honey or maple syrup)
- ½ teaspoon vanilla extract
Instructions
- Spoon the top solid part of the coconut milk into a medium bowl. (Use the remaining liquid for a future smoothie.)
- Add the rest of the ingredients and stir well to combine thoroughly.
- Portion into popsicle molds.
- Freeze for 4-6 hours or until the mixture is firm. Serve cold.
Notes
- Store popsicles in a freezer bag for up to 2 months in the freezer.
- Use as a high-calorie option for kids needing to gain weight or to help with constipation (the coconut can be beneficial for that!).
- Make as mini or full-size popsicles.
- Trade in full-fat Greek-style yogurt for the coconut cream if desired.
The kiddos enjoyed helping to make it and I hope they enjoy it too! I sure did 🙂
Awesome and too easy to make
How much yogurt would you suggest if I am substituting?
Use the same amount as the coconut milk/cream.
Could this recipe be used to make ice cream rather than popsicles? If so, any change on the amounts of each ingredient?
I would do it the same, then put it into a freezer-safe container. Try to take it out of the freezer about 15 minutes before serving so it has a chance to start to thaw a little so it’s easier to scoop.