Mint Chocolate Coconut Pops

Enjoy our dairy-free version of a classic ice cream flavor. 

Yield: Makes 8

Mint Chocolate Coconut Pops


  • 1 can well-stirred canned coconut milk (13 1/2 oz/ 400 mL)
  • 1 cup dark chocolate chips
  • 1/4 cup liquid honey
  • 2 tsp mint extract


  1. Heat coconut milk, chocolate chips and honey in a small pot over medium heat until chocolate chips are melted. Whisk in mint extract until well-combined.
  2. Pour coconut mixture into freezer pop moulds, leaving a 1/4 inch headspace. Freeze until firm, about 24 hours.
  3. Remove freezer pop moulds from freezer and run under warm water. This helps loosen popsicles. Alternatively, soak moulds in hot water for 30 seconds. Remove popsicles from moulds. Serve immediately. 
Nutritional analysis per serving:


238 calories, 17 g fat, 2 g protein, 24.7 g carbohydrate, 1.4 g fibre, 9 mg sodium

Tip: We used freezer pop moulds that held a 1/4 cup volume each.