Yield4 to 5 popsicles
Prep Time5 minutes
Cook Time5 minutes
Total Time5 hours
Add coconut milk, 3 tbsp. shredded coconut, agave, cornstarch, and salt to a blender and blend until smooth, without any coconut chunks remaining.
Pour the mixture into a small saucepan and heat it over medium-low heat, whisking constantly. After the mixture comes to a slow boil, continue cooking and whisking until the mixture thickens slightly, about 1 to 2 minutes longer.
Remove the saucepan from the heat and whisk in the vanilla extract.
Using a funnel or a pitcher, pour the mixture into popsicle molds,* leaving about 1/8 inch (3 mm) of space at the top for the popsicles to expand as they freeze. Cover the popsicles and insert popsicle sticks 3/4 of the way into the popsicles.
Freeze the popsicles until frozen all the way through, about 5 hours or overnight.
(Optional) To toast your shredded coconut for coating, place a few tablespoons of it in a pan and heat it over medium-low, stirring frequently. Watch the shreds carefully because they’ll turn color quickly and it’s easy to burn them. Once they have turned golden brown, transfer them to a plate to cool.
(Optional) To prepare the chocolate coating, melt the mini chocolate chips and coconut oil together. You can do this in a double boiler, stirring constantly, or in a microwave, stopping frequently to stir until completely melted and smooth. If you’re planning to dip the popsicles (coat them completely), transfer the chocolate mix to a tall glass that’s just a bit wider than your popsicles.
To remove the popsicles from the molds, leave them out at room temperature for about 5 minutes before pulling them out.*
(Optional) Before you begin decorating the popsicles, line a baking tray with parchment paper. If you’re dipping the popsicles, submerge each popsicle in the glass with chocolate, then hold it over the baking tray and sprinkle toasted coconut shreds on the chocolate before it solidifies. Then, place the popsicles on the baking tray and put the tray in the freezer for a few minutes to completely solidify the chocolate. If you prefer to drizzle your chocolate coating, place a popsicle on the baking tray, then use a spoon or a squeeze bottle to drizzle the chocolate on one side of the popsicles. Add the coconut shreds quickly, before the chocolate solidifies. You may wish to place the baking tray with the popsicles in the freezer to ensure the chocolate completely solidifies before turning the popsicles over and drizzling the other side.
Any popsicles that you won’t eat immediately can be stored in a freezer-safe bag in the freezer. If you’re just storing them for a few days, you can keep them in the same bag, but if you’re storing them longer (up to 3 months), I recommend wrapping each popsicle separately.
This recipe will make enough chocolate coating to drizzle over the front and back of the popsicles; for a full coating, double the chocolate chips and coconut oil.
I recommend a silicone or metal mold, so you can pour the warm mixture directly into the mold. If your mold isn't a heat-resistant material, let your batter cool a bit before pouring it.
For the creamiest popsicles, freeze them as quickly as possible by turning your freezer to its coldest setting and using the quick freeze function, if your freezer has it.
The exact freezing time will vary depending on your freezer settings and the material of your mold.
Depending on your popsicle mold, you may need to briefly immerse the mold in warm water to release the popsicles.