Chocolate-Dipped Coconut + Rum Popsicles

This week is probably one of the best weeks of the year as it’s #POPSICLE week!! What? Is that a thing?

Yes, it’s totes a thing. My boyfren, Billy aka Wit & Vinegar, said so and we best listen.

There are 26 of us frozen-treat-lovin’ bloggers posting our popsicle creations this week. Definitely click this link RIGHT HERE to see the full list of bloggers and pop recipes on Billy’s blog.

I made you some creamy coconut popsicles spiked with a little spiced rum and dipped in a crispy chocolate shell. The best thing about ice pops are that they are equally as easy as they are satisfying. The coconut is creamy with little toasty bits throughout and the rum brings that boozey warmth. The hardest part is dipping these in the chocolate shell…and really it’s not tough at all, just another step of deliciousness. The shell is easily made by mixing together melted chocolate and coconut oil – super simple, yet super magical. The coconut oil makes the magic happen…as soon as the chocolate hits the frozen coconut pops it hardens into crisp, chocolaty, magic. I sprinkled a little flurry of extra coconut on top for good measure…plus it’s so good lookin’!


Print Recipe

Chocolate-Dipped Coconut & Rum Popsicles

Makes about 10 pops using THIS mold.

These pops aren’t super boozey—and as tempted as you may be to add more rum, don’t. More booze sounds like a grand idea, but it will inhibit the pops from reaching frozen glory…meaning, the pops will never freeze up right. Do like Tracy does and dip these pops in some extra rum (or even bourbon!) to fulfill your cocktail-turned-dessert desires.

3 1/2 cups coconut milk

1/2 cup toasted, unsweetened coconut plus more for garnish

1/2 cup plus 2 tablespoons organic cane sugar (or granulated)

1.5 ounces (3 tablespoons) spiced rum

1 cup chocolate chips

3 tablespoons coconut oil

In a mixing bowl combine the coconut milk, toasted coconut, sugar, and rum. Whisk to combine and dissolve the sugar. Divide between ice pop molds and freeze 1 hour before inserting sticks. Continue to freeze until frozen solid – at least 4 hours.

Melt the chocolate and coconut oil together, either in a double boiler or in 30 second bursts in the microwave, stirring between each burst until melted and smooth. Pour the chocolate into a glass wide enough to fit a popsicle. Unmold the pops in batches, about 2 at a time, leaving the rest in the freezer, and dip pops into the chocolate. Sprinkle with more coconut immediately, the chocolate will firm up quickly! Enjoy! [/recipe]


  1. says

    I love you so much for making these. Want! My only regret from our Nashville vacay was NOT getting my paleta dipped in chocolate. I mean, what was I thinking? These are the prettiest!!!

  2. says

    WHY are these not in my face RIGHT NOW!? Too much goodness.
    Awesome and stylin’
    (p.s. I would totally be tempted to throw in that shot of malibu too..)

  3. says

    Chocolate and coconut and rum is my summer time goodness trifecta. Chocolate because YES. Coconut because tropical, and rum because it makes me wanna dance. So, these are KILLER.

    And that photo with the frost creeping up the chocolate? Amaaze.

  4. Savannagal says

    I can’t wait to make these. I buy store brand coconut pops all summer long. I grew up in Chicago were home made paletas in all sorts of flavors were sold by cart vendors wandering the neighborhood. I miss them dearly. Yours looks great and I’m definitely going to give them a try. Thanks for sharing the recipe.

  5. Renee says

    I assume it is sweetened coconut milk. I know summer is technically over, but I’m thinking this is going to be my sweet treat of the week. They sound lovely.

  6. Jacki says

    Where did you get your popsicle mold? I have been searching everywhere and can not find one that looks like that. TY in advance! :)

  7. Sana says

    I had trouble with the chocolate coagulating quickly and not sticking to the pops. Was it just not hot enough so I need to remicrowave after 1 or 2 pops?


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