Step 1Spoon the coconut yoghurt into your popsicle moulds. I based the recipe on 4 large (85 ml/ 3 fl oz) moulds but you can use up to 8 small moulds.
by KetoDietApp.com
Step 1Spoon the coconut yoghurt into your popsicle moulds. I based the recipe on 4 large (85 ml/ 3 fl oz) moulds but you can use up to 8 small moulds.
Step 2Insert the popsicle sticks. Freeze for 2 hours or until set.
Step 3Remove from the moulds and place on a greaseproof lined baking tray and refreeze whilst you melt the chocolate.
Step 4Break the chocolate into chunks and place in a glass bowl over a pan of boiling water. Turn the heat on the stove to medium and allow the chocolate to melt, stirring occasionally. When the chocolate is ready, remove from the heat. Let the chocolate cool down to room temperature but don't let it solidify.
Step 5Working quickly remove the frozen popsicles from the freezer, spoon over the melted chocolate. We fully coated the popsicles but you can fo just a drizzle or half-coat them.
Step 6Sprinkle with desiccated coconut (or chopped nuts or cacao nibs if you prefer).
Step 7Place back on the greaseproof lined baking tray and refreeze for 15 minutes or until fully set.
Step 8Store in a freezer for up to 2 months. The popsicles taste best if you let keep them at room temperature for 10 minutes before serving.