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Coconut Choc Icy Poles

By Pureharvest

  • 6 servings
  • Prep - 3 hours 20 mins
  • Total - 3 hours 20 mins

Spring has definitely sprung and summer will soon be on its way. We're conjuring the hot season a little early with our favourite summer ritual: icy poles!  

Servings: 6
Preparation: 3 hours 20 mins

Ingredients

Ice Cream

  • 1 cup desiccated coconut.
  • 1 cup Coco Quench.
  • 1 teaspoon vanilla extract.
  • Sea salt.
  • 1/4 cup organic coconut cream.
  • 1 heaped tablespoon rice malt syrup (optional).

Chocolate Coating

  • 1/2 cup melted coconut oil.
  • 1/2 cup organic cocoa powder.
  • 3 tablespoons rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • salt.
  • shredded coconut to coat.

Directions

Ice Pops

1. Toast desiccated coconut in a preheated oven (160 degrees C) until golden brown. This should only take a couple of minutes.

2. Mix together toasted coconut, Coco Quench, vanilla extract and salt. If you want a sweeter and creamer icy pole add Rice Malt Syrup and coconut cream.

3. Once the mixture is well combined spoon it into icy pole molds and place in the freezer to freeze. This should take around 3 hours depending on the size of your icy poles.

Chocolate Coating

1. Place all the ingredients into a blender and blend until well combined and smooth. The mixture should be nice and glossy. Pour the mixture into a small glass and set aside to cool.

2. When the chocolate is at room temperature, dip each coconut icy pole into the chocolate to coat. Sprinkle with shredded coconut and gently place on a tray lined with baking paper and place in the freezer until the chocolate has hardened. Your coconut choc icy poles are now ready to be enjoyed.



Spring has definitely sprung and summer will soon be on its way. We're conjuring the hot season a little early with our favourite summer ritual: icy poles!

Ingredients

Ice Cream

  • 1 cup desiccated coconut.
  • 1 cup Coco Quench.
  • 1 teaspoon vanilla extract.
  • Sea salt.
  • 1/4 cup organic coconut cream.
  • 1 heaped tablespoon rice malt syrup (optional).

Chocolate Coating

  • 1/2 cup melted coconut oil.
  • 1/2 cup organic cocoa powder.
  • 3 tablespoons rice malt syrup.
  • 1/2 teaspoon vanilla extract.
  • salt.
  • shredded coconut to coat.

Directions

Ice Pops

1. Toast desiccated coconut in a preheated oven (160 degrees C) until golden brown. This should only take a couple of minutes.

2. Mix together toasted coconut, Coco Quench, vanilla extract and salt. If you want a sweeter and creamer icy pole add Rice Malt Syrup and coconut cream.

3. Once the mixture is well combined spoon it into icy pole molds and place in the freezer to freeze. This should take around 3 hours depending on the size of your icy poles.

Chocolate Coating

1. Place all the ingredients into a blender and blend until well combined and smooth. The mixture should be nice and glossy. Pour the mixture into a small glass and set aside to cool.

2. When the chocolate is at room temperature, dip each coconut icy pole into the chocolate to coat. Sprinkle with shredded coconut and gently place on a tray lined with baking paper and place in the freezer until the chocolate has hardened. Your coconut choc icy poles are now ready to be enjoyed.