There’s something about the combination of chocolate and coconut that never gets old.
The first time I made these Chocolate Coconut Popsicles, I was blown away by how rich and satisfying they were—without any dairy or complicated steps.
They’re creamy, deeply chocolatey, and perfectly sweet, making them my go-to summer treat that feels indulgent but totally plant-based.
Why You’ll Love This Recipe
Fudgy and rich – Tastes like a frozen chocolate truffle on a stick.
Dairy-free – Made with coconut milk for a creamy, vegan-friendly texture.
Just 4 ingredients – Simple, wholesome, and pantry-ready.
Customizable sweetness – Add maple syrup to taste.
Great for hot days – A frozen treat that cools and satisfies.
What You’ll Need (Ingredient Highlights)
Full-fat coconut milk – Gives the popsicles their creamy, melt-in-your-mouth texture.
Cocoa powder – Unsweetened, for bold chocolate flavor.
Maple syrup – Natural sweetener that keeps things smooth and rich.
Vanilla extract – Adds warmth and rounds out the chocolate.
Pro Tips Before You Start
Use full-fat coconut milk – Light versions won’t give the same creaminess.
Whisk thoroughly – You want the mixture to be completely smooth before freezing.
Taste before freezing – Adjust maple syrup to suit your sweetness preference.
Use silicone molds – Easier to remove once frozen.
Add extras – Shredded coconut or mini chocolate chips add texture and fun.
How to Make Chocolate Coconut Popsicles
Step 1: Mix the Ingredients
In a bowl or large measuring cup, whisk together the coconut milk, cocoa powder, maple syrup, and vanilla extract until fully combined and smooth.
Step 2: Pour into Molds
Carefully pour the mixture into your popsicle molds, leaving a little room at the top for expansion.
Step 3: Freeze
Insert sticks and freeze for about 6 hours, or until fully solid.
Step 4: Unmold and Enjoy
Run the molds under warm water for a few seconds to loosen.
Remove popsicles and serve immediately.
What to Serve It With
A sprinkle of sea salt or chili powder for contrast
A drizzle of melted chocolate once frozen
Crushed nuts or toasted coconut flakes on top
Fresh berries or banana slices on the side
Served with iced coffee or cold brew for an afternoon treat
Variations / Substitutions
Add peanut butter – Stir in a tablespoon for a nutty swirl.
Make it minty – Add a few drops of peppermint extract.
Go mocha – Add a teaspoon of instant coffee or espresso powder.
Lower sugar – Use less maple syrup or swap for stevia.
Extra creamy – Add a little almond or cashew butter for richness.
Storage & Leftovers
Freeze – Store popsicles in the molds or transfer to a freezer-safe bag once frozen.
Keep them fresh – Wrap in parchment or plastic wrap to prevent freezer burn.
Best within 2 weeks – For optimal texture and flavor.
Don’t refreeze melted pops – It changes the texture.
Make a double batch – These disappear fast!
FAQs
Can I use light coconut milk?
You can, but the popsicles won’t be as creamy or rich.
Is maple syrup the only sweetener option?
No, you can use agave, honey (if not vegan), or another liquid sweetener.
Can I add mix-ins?
Yes! Mini chocolate chips, shredded coconut, or crushed nuts work well.
How do I remove them from the mold easily?
Run the mold under warm water for a few seconds to loosen the pops.
Do I need a blender?
Not at all—just whisk everything until smooth in a bowl.
How long do they need to freeze?
At least 6 hours, or overnight for best results.
Can I use cacao powder instead of cocoa?
Yes, but it’s more bitter—adjust sweetener as needed.
Final Thoughts
These Chocolate Coconut Popsicles are proof that you don’t need a long ingredient list to make something seriously delicious.
They’re fudgy, cool, and easy enough to whip up anytime a chocolate craving hits.
Whether you’re dairy-free or just love rich, chocolatey desserts, these pops are a freezer essential all summer long.
