Coconut Peanut Butter Popsicles
Creamy coconut peanut butter popsicles dipped in luscious chocolate, sprinkled with shredded coconut and chopped peanuts, and topped with a generous drizzle of peanut butter glaze.
Servings: 8
Ingredients
- ⅔ cup Peanut Butter & Co. Smooth Operator peanut butter
- 1 ½ cup full-fat coconut milk, canned, well-shaken
- 1 ½ cup soy milk, unsweetened
- ¼ cup granulated sugar
Toppings:
- 1 cup dark chocolate, chopped
- ⅓ cup coconut oil
- ¼ cup sweetened shredded coconut
- ¼ cup dry roasted peanuts, chopped
- ¾ cup confectioners' sugar
- 2 Tablespoon soy milk, unsweetened
- 2 Tablespoon Smooth Operator peanut butter
Instructions
- In a food processor, combine peanut butter, coconut milk, soy milk and sugar until smooth. Pour mixture into popsicle molds. Insert wooden sticks into mold. Freeze for at least 4 hours until popsicles are solid.
- To make chocolate shell: In a small bowl, combine chopped dark chocolate and coconut oil. Place bowl over a pot of simmering water. Make sure bowl does not touch water. Melt gently and stir often to ensure even melting. Pour into a tall drinking glass and set aside.
- To make peanut butter glaze: Combine powdered sugar, soy milk, and peanut butter. Stir until smooth. Set aside.
- Assembly: Dip frozen popsicle into chocolate shell mixture. Immediately sprinkle shredded coconut and chopped peanuts over chocolate shell. Drizzle peanut butter glaze over toppings. Enjoy immediately or wrap and return to the freezer. Repeat with remaining popsicles.