How’s that for (almost) alliteration?!
It’s the most wonderful week of the year — Popsicle Week — and I’m beyond excited. Specifically: Coconut Chocolate Caramel Cashew excited. That’s the kind of excitement that demands pops.
Each summer, Billy from Wit and Vinegar organizes Popsicle Week, bringing together hundreds of creative frozen treats from across the internet. I usually favor fruity pops, but this year I wanted something creamy, coconutty, slightly chocolatey and with a satisfying crunch.
Meet one of my current favorite flavor combinations: creamy coconut, a luscious coconut-sugar caramel, rich chocolate ganache and roasted cashews for texture. The pops are fudgy, a little chewy from the caramel and packed with layers of texture — so indulgent they almost taste like ice cream.
The base is full-fat coconut milk (use the cream from one of the cans), a touch of cashew milk, and a bit of sweetened condensed milk for sweetness and body. You build the pops by layering the coconut mixture with spoonfuls of warm-but-cooled coconut sugar caramel and chocolate ganache, finishing with roasted cashews for crunch.
Yes — coconut sugar caramel. It’s buttery, caramel-forward and has a warm, toasty flavor that pairs perfectly with coconut and dark chocolate.
My son Max went a little crazy for these because they really do eat like tiny frozen sundaes. If you’ve ever craved freezer pops during pregnancy or on hot days, you get it — but these are worth making any time.
I like to serve them on a small plate so you can drizzle extra caramel and scatter more salted cashews on top. They look delightfully messy, but you can keep them neater if you prefer — unless your life should be blanketed in caramel, of course.
Annnnnd P.S. If you’re hungry for more popsicle inspiration, here are a few favorites from the archive: salted watermelon margarita popsicles, rainbow froyo popsicles and late-night snacksicles. Get it, get it!
Coconut Chocolate Caramel Cashew Popsicles
16
makes 10 to 16 pops, depending on your molds
8 hrs
Ingredients
Coconut base
- 2 cans full-fat coconut milk
- 1/2 cup cashew milk
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/2 cup roasted cashews coarsely chopped
Caramel
- 3/4 cup coconut sugar
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate ganache
- 6 ounces dark chocolate chopped
- 2/3 cup heavy cream
Instructions
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In a large bowl or measuring cup, whisk together 1 full can of coconut milk, the cream from another can of coconut milk (reserve or discard the remaining liquid), the cashew milk, sweetened condensed milk and vanilla until smooth. Fill popsicle molds with about 2 tablespoons of the coconut mixture and freeze for 30 minutes so the tops set while you prepare the caramel and ganache.
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Remove molds from the freezer, add a bit more coconut mixture, then alternate spoonfuls of caramel, ganache and coconut base until molds are nearly full. Sprinkle chopped cashews into the top of each mold to finish.
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Freeze for at least 4 to 6 hours. When ready, remove pops according to your mold’s directions. Rewarm any reserved caramel or ganache slightly for drizzling and top with extra cashews if desired.
Caramel
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Combine the coconut sugar, heavy cream, butter and salt in a saucepan over medium heat. Whisk until the sugar dissolves, then let the mixture bubble for about 5 minutes, whisking occasionally. Remove from heat, stir in vanilla and transfer to a jar. The caramel will thicken as it cools; you want it thick but still pourable and not hot when adding to the pops.
Chocolate ganache
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Place chopped chocolate in a bowl. Heat the heavy cream until it’s warm and the edges bubble (do not boil). Pour the cream over the chocolate and let sit for 1 minute, then stir until smooth. Allow to cool slightly before using in the molds.
Did you make this recipe?
Tag your photos with #howsweeteats and share what you made — I love seeing your versions and swaps. Enjoy!
It’s a heavenly bite.