Cooling off on a hot day with a creamy fudgesicle is a joy of summer. Popsicle molds come in all kinds of shapes, and if you don’t want to buy a set, you can use three-ounce paper cups and your own wooden sticks. Make sure to clear a spot in the freezer so they have room to set level.

Total Time: 30 minutes (plus freezing time); 10 minutes active

Servings: 6

Ingredients

• 1 15-ounce can coconut milk
• 1/4 cup sugar
• 2 tablespoons cocoa
• 1 tablespoon arrowroot powder
• 1/2 teaspoon vanilla

Preparation

• Whisk all the ingredients in a small pan and bring to a simmer over medium heat. When thickened and bubbling, after about 4 minutes, remove from heat and let cool. Pour the cooled mixture into molds and freeze for an hour or more before putting in the sticks.
• Freeze overnight and transfer the pops to a freezer bag when firm.

Serving Suggestion

Want to avoid a mess when serving these to little ones? Make a small hole in the middle of a cupcake/muffin liner and slide the popsicle stick through the hole. The liner will catch all the drips.

Nutritional Information

90 calories, 5 g. fat, 0 mg. cholesterol, 15 mg. sodium, 10 g. carbohydrate, 0 g. fiber, 0 g. protein