These Toasted Coconut Fudgsicles are always gone in a flash whenever I whip them up.
Hi Everyone, Nicky here, calling in from Kitchen Sanctuary with a super-simple fudgsicle recipe.
My kids can’t get enough of these things, and I always LOVE getting them involved with the decorating process.
And hey – it helps that they’re utterly delicious too!
These two-ingredient fudgsicles have a rich and creamy taste that comes from the coconut milk but they retain a sweet kick thanks to the hot chocolate powder that’s mixed in. When paired together, they’re a total tour-de-force. Seriously, I struggle to keep these things in the freezer for more than a couple of days – you’ve been warned!
You might be wondering why these aren’t more complicated as most fudgsicles include honey, sugar, Greek yogurt, and other ingredients.
But honestly, you simply don’t need them here.
By using hot chocolate powder instead of cocoa, there’s no need to offset any bitterness. It’s also far richer, creamier, and sweeter than alternative ingredients, meaning you won’t need to bulk out your bars with sweeteners.
If you have a sweet tooth, you can add a small amount of honey and vanilla extract to taste.
I promise I won’t judge!
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I suggest using a sturdy mold like the Norpro Ice Pop Mold to bring these fudgsicles to life. They give you that iconic popsicle shape and allow you to use basic wooden sticks instead of plastic popsicle sticks (which I always lose behind the sofa or somewhere in the garden!).
Also, I tend to sprinkle coconut on the popsicles right after they’re frozen as it sticks more easily. If you’d rather have a subtle crunch in your bars, you can add the coconut before pouring your mixture into the molds.
Whether you’re on the hunt for a new summertime treat or want to whip up a mid-week dessert without any hassle, these Toasted Coconut Fudgsicles have got you covered.
Why You’ll Love Toasted Coconut Fudgsicles
- They require just two ingredients to make, so are basically foolproof!
- They take minutes to make
- Kiddos love getting involved when it comes to pouring the molds
- They’re the perfect treat for summer (or any time of year for that matter!)
- Full-fat coconut milk
- Hot chocolate powder (ideally the sweetened milk hot chocolate such as Cadbury or Carnation)
- Toasted coconut flakes (use ready-toasted, or toast your own in a 350F oven for 5-6 minutes)
How To Make Toasted Coconut Fudgsicles
- Step One: Place the coconut milk and hot chocolate powder in a blender and blend for 1 minute.
- Step Two: Pour into your ice pop molds.
- Step Three: Freeze overnight (or for a minimum of 5 hours).
- Step Four: Once frozen, remove from the molds by running under hot water for a few seconds.
- Step Five: Allow the outside of the fudgsicle to melt very slightly, then sprinkle on the toasted coconut before serving.
You need just two pieces of equipment to make these Toasted Coconut Fudgsicles.
What to Serve with Toasted Coconut Fudgsicles
Recipe Tips and Tricks
- If you’re having trouble releasing your fudgsicles, gently wiggle the sticks as you’re running the molds under hot water. If you still have trouble, gently wedge a (blunt!) knife into the mold and pop your fudgsicles out.
- Make sure you mix your coconut milk and hot chocolate well before pouring anything into a mold. This removes all lumps and gives your bars a perfectly smooth consistency.
- Always use high-quality hot chocolate powder for best results. It will usually give your fudgsicles a richer flavor.
- If you can afford to wait, it’s best to put your sticks in around 2 hours after putting your molds in the freezer. This allows them to freeze right in the center of each fudgsicle.
Variations and Substitutions
- Add chocolate chips to your mix after blending for a hint of texture and a chocolatey bite.
- I sometimes like blending peanut butter into the fudgsicle mix for an earthier taste. You need to use a smooth option and make sure everything is completely blended to avoid frozen clumps of peanut butter though!
- If you’re looking to cut a few calories, you can use light coconut milk. Just be aware that this removes a hint of creaminess.
These bars need to be kept in the freezer until you’re ready to eat them. I advise keeping them in the molds (or an airtight box) to prevent freezer burn.
Can I Freeze?
Yup – absolutely. In fact, you need to freeze them! They should stay safe in the freezer for several weeks until you’re ready to eat them.
- Chocolate Cake Batter Fudge – this Cake Batter Fudge makes use of cake mix for a recipe that’s super-easy to whip up in a pinch.
- Hot Fudge Pudding Cake – if you’re on the hunt for a super-rich and decadent chocolate dessert, then you need to try this recipe.
- Fudge Cookies – these cookies are rich, chewy, and chocolatey, making them the perfect match for a cold glass of milk.
- Fudge Nut Bars – these bars are wonderful for satisfying any chocolate craving with a glorious mix of pecans, chocolate, and oats.
- No-Fail Chocolate Fudge – ideal for beginners who want the glorious taste of fudge without any tricky steps!
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
Toasted Coconut Fudgsicles
- 1 can full fat coconut milk 13.5oz can
- 5 tbsp hot chocolate powder ideally the sweetened milk hot chocolate such as Cadbury or Carnation
- ½ cup toasted coconut flakes use ready-toasted, or toast your own in a 350°F oven for 5-6 minutes
- Place the coconut milk and hot chocolate powder in a blender and blend for 1 minute.
- Pour into your ice pop molds. Freeze overnight (or for a minimum of 5 hours)
- Once frozen, remove from the molds by running under hot water for a few seconds. Allow the outside of the fudgsicle to melt very slightly, then sprinkle on the toasted coconut before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.