Strawberry Coconut Milk Fudgepops
  • 1½ cups of Coconut Milk— We like the new-er-ish stuff you can find in the dairy case next to the soy milk.
  • 2 tablespoons of Chocolate Ovaltine or hot cocoa mix left over from winter
  • 4 ounces of dark chocolate, roughly chopped
  • ⅛ tsp of salt
  • 6 large strawberries, cleaned and hulled
  • 1 tbsp honey
  1. Serves: This makes about 2 cups of mix. In our molds that makes 6 fudgesicles (with a little extra that we obviously drink), but yours is probably different.
  2. Combine coconut milk and Ovaltine in a small saucepan or microwave safe bowl. Gently heat the mixture (on the stove or in the microwave) until it’s hot and steamy, b a r e l y starting to simmer. Off of the heat, add the chocolate and salt. Let the mixture sit for a few minutes. The melting point for chocolate is pretty low, about 89° F. As long as your liquids were plenty warm, the chocolate will eventually melt even without directly heating it. The finer your chocolate is chopped, the less time this process will take.
  3. While you wait, mash your strawberries with the honey. Distribute evenly into each popsicle mold.
  4. Once your chocolate is melted, whisk the mixture thoroughly. Sometimes we use our immersion stick blender thing to get a really creamy, emulsified texture, but it isn’t necessary. Whisking well will work wonderfully. Pour the mixture into popsicle molds, give it a little shake or stir to distribute the strawberries, and freeze for at least 2 hours before eating.
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