It has been so muggy around here – DC humidity at it’s best. I had planned to run early this morning, but at 6am it was down pouring so I postponed it until late morning and I remembered why I always try to run early in the summer — so hot and sticky! I guess it is good training for my 1/2 ironman since who knows what the weather will be like and by the time I get to the run portion it will be late morning/early afternoon. Crossing my fingers it won’t be a day like today!
One way to battle the heat and humidity is popsicles! I have been making homemade popsicles for the past couple of weeks. The first kind I made were Honey Blueberry Greek Yogurt, but Layla decided they would make a better treat for her than for me…
And dogs eating popsicles is too cute to pass up, so I gave in, haha. Since I had originally made them for myself I didn’t know if it would be ok for her to have the blueberries, but I googled it and they are actually good for dogs!
Not wanting to risk her getting into this set of pops I covered them in chocolate, a definite doggy no-no! These Chocolate Covered Coconut Cream Pops are made with just a few ingredients — Coconut Milk, Heavy Cream, Sweetened Shredded Coconut and a little bit of Agave.
Pour the mixture into your popsicle molds and put in the freezer for at least 2 hours. Once completely frozen remove from molds and dip into chocolate, then re-freeze.
We discovered something that blew my mind at Nicecream a few weeks back… do you guys remember Magic Shell? That oily chocolate that you would pour over your ice cream as a kid and it would immediately turn into an amazing chocolate shell? I imagine that stuff has got to be full of a bunch of unnatural ingredients, but we found that the same thing happens when you mix chocolate with coconut oil – it’s magic! That is what I used to coat the popsicles and it worked perfectly! You can either dip them right before you want to eat them or you can dip and re-freeze them for later.
- 2 cups coconut milk
- 1/2 cup heavy cream
- 2 tbs shredded sweetened coconut
- 1 tbs agave
- 3 oz chocolate
- 1 tbs coconut oil
- Mix together coconut milk, heavy cream, shredded coconut and agave
- Pour into popsicle molds
- Freeze at least 2 hours
- Once frozen, remove from popsicle molds
- Melt chocolate and coconut oil together (in the microwave for 1 minute (checking every 15 seconds) or over low heat in a sauce pan on the stove top)
- Dip pops in chocolate to coat as desired.
- Chocolate will harden quickly – consume immediately or re-freeze in air-tight container