From the kitchen: Coconut Fudgesicles
I am over this heat guys! Done. Kaput! Summer, go away! My home uniform as of late has been short shorts, a light tank and a high bun. That is all. And I’m still burning up!
But you know what I’m grateful for? Freezers! If it weren’t for ice-cold drinks and popsicles, I’d be this woman. Really.
These coconut fudgesicles are godsends. Truly from the heavens. They’re creamy, cool, chocolatey, melt in your mouth deliciousness. And I could eat them forever….maybe I will. And you should too! At least for the weekend. And speaking of weekends…have a great one! -xo
COCONUT FUDGESICLES (adapted from Smitten Kitchen)
(Makes 10 popsicles)
for the coconut mixture
- 1 15oz can light coconut milk
- 1/4 condensed milk
- 1 teaspoon vanilla
for the fudge mixture
- 2 tablespoons semisweet chocolate chips or chopped semisweet chocolate
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 1/4 cups whole milk
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon unsalted butter
In a mixing glass (one with a pour spout), combine coconut milk, condensed milk and vanilla. Refrigerate while you move onto the next steps.
In the bottom of a medium saucepan over very low heat, gently melt the chocolate chips, stirring constantly until smooth. Stir in sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium. Cook mixture, stirring frequently until it thickens, anywhere between 5 and 10 minutes. Remove from heat, add vanilla and butter and stir until combined.
Set aside to cool slightly then pour into popsicle molds, alternating with the coconut mixture. Freeze 30 minutes, then insert popsicle sticks. Freeze the rest of the way before serving.
NOTE: to create clean lines, freeze each layer before adding the next.