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Chocolate Fudge Coconut Popsicles

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!


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