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Mint Chocolate Popsicles

  • Yield: 10 popsicles

Ingredients

  • 2 2/3 cups full fat coconut milk
  • 3/4 cup packed fresh mint leaves
  • 3/4 cup sugar
  • 1/8 tsp salt
  • peppermint extract (optional, and to taste)
  • food coloring (optional)
  • 3 ounces semisweet chocolate, finely chopped

Instructions

  1. Combine coconut milk and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes. Strain infused coconut milk through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon. Whisk in sugar, salt, peppermint extract, and food color (2 drops green, 1 drop blue) until smooth. Let mixture cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  2. Stir chopped chocolate into mixture and fill popsicle molds, leaving a 1/2-inch of space at the top of each mold. Freeze for about an hour, then insert popsicle sticks and freeze overnight. To unmold, let popsicles stand at room temperature for 5 minutes. Carefully remove from molds and serve.

Notes

I added a few drops of peppermint extract to enhance the mint flavor; taste mixture before adding extract – you may not need it depending on the strength of your mint leaves.


Nutrition

  • Calories: 210
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