coconut sweet

Coconut Milk Chocolate Fudge Pops

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 1/3 cups almond milk, unsweetened
13.5 ounces coconut milk*
1 teaspoon vanilla extract
1 tablespoon Pasture-Raised Collagen Protein, Beef Gelatin
1/4 cup Tropical Traditions Gold Label Virgin Coconut Oil
pinch Himalayan Pink Salt
1/3 cup cocoa powder
1/4 cup raw honey

Mix almond milk, coconut milk, vanilla, and gelatin together in a medium size bowl. Whisk until combined.

In a saucepan over medium-low heat combine coconut oil, salt, cocoa powder, and honey. Stir mixture until liquid and well incorporated.

Add contents of bowl into saucepan. Bring just to a boil, stir, and remove from heat.

Pour into your popsicle mold and freeze until solid (time varies depending on size of your popsicle mold, but at least 5 hours or overnight).

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Frozen PB and Banana Cups

photo by recipe author

Servings: 4
Preparation Time: 40 minutes

In a blender, blend banana and peanut butter until smooth. In a small glass bowl, break chocolate bar into small pieces (or add chocolate chips) and add coconut oil. Melt chocolate slowly on low heat using a double boiler. Stir until chocolate and oil are combined.

Pour about 1 teaspoon melted chocolate into each muffin mold. Carefully swirl chocolate up the sides of the mold. Place molds in freezer for about 10 minutes. Remove from freezer and gently spoon banana mixture into each mold. Top with remaining chocolate and return to freezer for about 20 minutes.

Carefully pop out the chocolate cups from the molds* and serve.

*Silicone molds work best for these.