Vegan Coconut Pecan Chocolate Chip Popsicles

While the rest of the country might be slowly waking up from winter, Florida seems to have breezed through spring to welcome summer early. During my usual Saturday morning run last week I felt like I was swimming through the humidity and felt drained the rest of the day from the intense heat. And it's only just the beginning of May.

Growing up (and still today) we always treated ourselves to a fruity popsicle in the afternoons to get us through the hottest part of the day. I see no reason not to continue that trend into adulthood.

I made a batch of these popsicles for Andy and I a few weeks ago when temps first started heating up. We snacked on them on a breezy Sunday afternoon from our front porch swing, which was all we ever dreamed of doing when searching for a home with a cozy front porch.

In an attempt to keep them lighter since they're an afternoon snack and post-dinner treat I used coconut cream, which also kept them vegan. While Andy and I aren't vegan, we have a handful of friends who are dairy intolerant so I always like to create things they can enjoy too.

Vegan Coconut Pecan Chocolate Chip Popsicles

  • 1 can cream of coconut
  • 3 tbs maple syrup
  • 1 tsp vanilla
  • 1/2 cup dairy free chocolate chips (can have dairy if you aren't keeping the recipe vegan)
  • 1/2 cup pecans, chopped
  • 1/2 cup shredded unsweetened coconut
  1. In a bowl, combine your cream of coconut, maple syrup, and vanilla.
  2. Distribute the chocolate chips, pecans, and coconut into your popsicle molds.
  3. Evenly pour the liquid mixture into your molds, leaving space at the top to insert the holders.
  4. Freeze until completely solidified.