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Homemade Fudgesicles with Coconut Milk

These creamy, luscious fudgesicles combine rich dark chocolate and coconut milk for a delightful dairy-free treat that brings childhood memories to life.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 1 day
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Dairy-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups coconut cream Full-fat coconut cream for the richest flavor.
  • 1/3 cup dark chocolate chips High-quality chocolate chips (70% cacao or higher) are recommended.
  • 1/4 cup maple syrup Can substitute with agave syrup for vegan.
  • 1 tsp vanilla extract Pure vanilla extract adds aroma and taste.
  • 1 Tbsp tapioca starch Optional thickener; omit if desired.
  • 1/8 tsp salt Optional for enhancing chocolate flavor.

Method
 

Making the Base
  1. In a small saucepan over low heat, combine coconut cream, dark chocolate chips, maple syrup, and vanilla extract. Stir frequently for about 5-7 minutes until the chocolate has melted and the mixture is smooth.
  2. If using, whisk in tapioca starch and salt until smooth and uniform.
Molding
  1. Carefully pour the mixture into silicone popsicle molds, filling them about three-quarters full. Tap gently on the countertop to remove air bubbles.
  2. Place in the freezer for about an hour to set slightly.
Final Freezing
  1. Once partially frozen, insert popsicle sticks and return to the freezer for an additional 6-8 hours or overnight.
Serving
  1. To release, run warm water over the outside of the molds for a few seconds, then gently pull out the fudgesicles.
  2. Enjoy immediately or store in a zip-top bag for later.

Notes

Store leftovers in a zip-top freezer bag for up to 2 months. For variations, consider adding flavor extracts or mixing in chopped nuts or fruits.