Instructions

In a medium size bowl, mix the can of full fat coconut milk, vanilla, chopped coconut and sweetener together until blended. You can add a little extra coconut milk if the mixture seems too thick. I pulsed the mix in my magic bullet to make sure it was incorporated well.

NOTE: The mixture should be thick enough to hold 1 popsicle stick through the center.

Pour coconut sugar mixture into 4 shot glasses.

Insert popsicle sticks into the center of each shot glass.

Place in the freezer for 2 hours or until completely frozen.

Meanwhile, coarsely chop almonds and place in a 250 degree oven to toast for 10-15 minutes. Remove from oven and set aside.

Once popsicles are completely frozen, begin melting the dark chocolate. This can be done in a double boiler, or on 30 second intervals in the microwave.

As soon as the chocolate has completely melted, begin removing your coconut popsicles from the each shot glass. I recommend placing the popsicles on a chilled surface, or only working with one at a time.

Run the outside of the shot glass under warm water for 10-20 seconds. Twist the popsicle stick and your coconut pop should come right out.

Working quickly, spoon some of the dark chocolate over the top of each coconut pop to create a dripping affect. Immediately top with chopped almonds. You’ll need to move fast otherwise the chocolate will harden and the almonds won’t stick.

Place back in the freezer in an upright position.

Repeat for all remaining pops, then keep frozen until ready to serve!