Author Notes: This recipe was born out of necessity. It was hot outside, damn hot, and the cupboards were bare. All I had on hand was a handful of baking ingredients and a can of coconut milk. A few ingredients were thrown together, popsicle molds were filled and fingers were crossed. What popped out of those molds was good enough to immediately make it into heavy summer rotation. Perfectly creamy, fudge-y non-dairy frozen treats at a mere fraction of the cost of store bought.
—Slow Club Cookery
Makes: 8-10 pops
ounces can of light coconut milk
cup unsweetened cocoa powder
tablespoons organic sugar (adjust to taste)
teaspoons vanilla extract
teaspoon sea salt
- Combine all ingredients in a medium sized bowl and whisk together.
- Pour into popsicle molds and freeze.
- Eat ’em up!