Best 3 Chocolate Dipped Coconut Pops Recipes
Indulge in a delightful symphony of flavors with our tantalizing Chocolate-Dipped Coconut Pops. These delectable treats are a perfect blend of rich, creamy chocolate and the tropical allure of coconut. Each pop is handcrafted with love, offering a burst of sweetness that will transport you to a paradise of flavors. Dive into the delightful Chocolate-Dipped Coconut Pops recipe, where we guide you through the process of creating these irresistible treats from scratch. Discover the secrets of tempering chocolate to achieve a smooth, glossy finish and explore creative variations like adding chopped nuts, dried fruits, or a sprinkle of sea salt for an extra touch of indulgence. Elevate your dessert game with these Chocolate-Dipped Coconut Pops, perfect for any occasion, whether it's a pool party, a picnic, or a cozy night in.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE CHOCOLATE COOKIE POPS
Skip the oven and satisfy your sweet tooth with a recipe for No-Bake Chocolate Cookie Pops decorated with your choice of toppings.
Provided by Kelly Senyei
Time 20m
Number Of Ingredients 6
Steps:
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
Nutrition Facts : Calories 205 kcal, Carbohydrate 24 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 11 mg, Sodium 110 mg, Sugar 18 g, ServingSize 1 serving
CHOCOLATE DIPPED COCONUT POPS
Can't put your finger on what it is that makes this pop so amazing? We'll tell you! It's the magical chocolate shell and the sprinkling of toasted coconut; they take this creamy pop to a whole new level of deliciousness. See All 12 Pops of Summer
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h15m
Yield 6
Number Of Ingredients 4
Steps:
- In medium bowl, beat coconut milk and sweetened condensed milk with whisk until smooth. Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
- Pour chocolate topping into 1-cup glass measuring cup. Working with 1 pop at a time, remove pop from cup. Dip top half of pop into chocolate topping; immediately sprinkle coconut over chocolate before it hardens. Serve immediately, or return decorated pops to freezer. Repeat with remaining pops.
Nutrition Facts : Calories 420, Carbohydrate 36 g, Cholesterol 10 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 20 g, ServingSize 1 Pop, Sodium 85 mg, Sugar 32 g, TransFat 0 g
CREAMY COCONUT POPSICLES
Cream of coconut, not to be confused with coconut milk or coconut cream, is a thick syrupy confection made by blending coconut and sugar and is most often used in piña coladas. Mixed with cream, coconut milk and shredded coconut, it gives these pops that classic tropical flair. One note: Coconut milk and cream of coconut naturally separate, so be sure to stir well before measuring.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 10m
Yield About 8 popsicles
Number Of Ingredients 5
Steps:
- Have ready a 10-cup (1/3 cup each) popsicle mold. In a large glass measuring cup, combine heavy cream, coconut milk, cream of coconut, shredded coconut, and salt and whisk to combine. Distribute mixture evenly between molds, whisking mixture a bit between each one, then cover and freeze for 1 hour. Add the popsicle sticks and continue to freeze until solid, at least 8 hours.
- To unmold, briefly dip the mold in hot water a few times just until the pops can be pulled out. Take care not to melt the pops.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 31 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 22 grams, Sodium 49 milligrams, Sugar 16 grams
Tips:
- Use high-quality dark chocolate: This will ensure that your pops have a rich, decadent flavor. Look for dark chocolate with a cocoa content of at least 70%.
- Toast the coconut flakes: This will bring out their natural sweetness and flavor. To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
- Use fresh fruit: The fresher the fruit, the better your pops will taste. Choose fruit that is ripe and in season.
- Don't overcrowd the baking sheet: When you are dipping the pops in chocolate, make sure to leave enough space between them so that they don't touch. This will help them to set properly.
- Be patient: It takes time for the chocolate to set. Don't try to rush the process or you will end up with messy pops.
Conclusion:
Chocolate-dipped coconut pops are a delicious and easy-to-make treat that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you prefer them with dark chocolate, milk chocolate, or white chocolate, with toasted coconut flakes or chopped nuts, or with fresh fruit or berries, you are sure to find a combination that you love. So next time you are looking for a sweet treat, give chocolate-dipped coconut pops a try. You won't be disappointed!
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