These coconut-y popsicles are so fun and perfect for summer! They are filled with coconut, chocolate fudge cookie dough and sprinkles! Obviously there had to be sprinkles!
1 can unsweetened coconut milk, 13.66oz
½ cup oat milk or coconut milk
1 teaspoon vanilla extract
4 tablespoons light agave or liquid sweetener of choice
¼ cup unsweetened desiccated coconut
2 -3 Sweet Loren’s Double Fudge Cookies, raw (Optional)
Special Equipment: Popsicle Mold (4 or 6 count)
Method of Preparation:
Sprinkle 1 teaspoon of sprinkles into the bottom of each popsicle mold as well as a few chunks of the chocolate fudge cookie dough.
In a medium bowl combine all of the ingredients except for the sprinkles and cookie dough and whisk to combine.
Use a small scoop to scoop about ¼ cup of the coconut cream into the popsicle molds. Use a toothpick to swirl the mixture in each mold to give it a rainbow swirl effect.
Repeat 2 to 3 times or until the popsicle molds are filled, but have about ¼-inch gap remaining at the top. (The popsicle sticks will press down and force the mixture out over the sides if they are overfilled, so leave a little room!)
Freeze for at least 6 hours or overnight before enjoying!
Repeat with the remaining mixture, this recipe maybe 4 to 6 popsicles depending on the size of your popsicle mold.
These can be dipped in chocolate or eaten as is!