If you’re craving a cool, creamy treat that’s both indulgent and dairy-free, the Chocolate Fudge Pops with Almond and Coconut Milk Recipe is your new best friend. This recipe combines the rich, chocolatey goodness of instant pudding with the smooth, tropical blend of almond and coconut milk to create fudge pops that feel decadent but are incredibly simple to make. Perfect for hot summer days or anytime you want to indulge without feeling weighed down, these pops are a delightful way to enjoy dessert that feels homemade but requires almost no effort.
Ingredients You’ll Need
The magic of the Chocolate Fudge Pops with Almond and Coconut Milk Recipe lies in its simplicity — just a few key ingredients come together to create a decadent, creamy delight. Each ingredient plays a crucial role in balancing sweetness, texture, and flavor for that perfect fudgy pop.
- Instant chocolate pudding mix (6 oz): This forms the rich, chocolatey base with deep cocoa flavor and smooth texture.
- Sugar (1/4 cup): Adds just the right amount of sweetness to complement the chocolate; adjust to taste if you prefer it less sweet.
- Unsweetened Almond Breeze Almondmilk Coconutmilk (3 & 1/2 cups, cold): A luscious combination of almond and coconut milk that provides creaminess without dairy, and a hint of nutty and tropical tones.
How to Make Chocolate Fudge Pops with Almond and Coconut Milk Recipe
Step 1: Mix the Ingredients
Start by combining the instant chocolate pudding mix, sugar, and cold almond-coconut milk in a large bowl or stand mixer. Beat them together for about 2 minutes. It’s important to scrape the sides and bottom of the bowl to ensure everything is fully incorporated. Don’t expect the mixture to thicken as much as traditional pudding — the texture is a bit lighter, which makes for a smoother freeze.
Step 2: Pour Into Molds
Once your chocolate pudding mixture is well combined, carefully pour it into your pop molds. Using molds designed for pops is key here; they help give your fudge pops that perfect shape and make them easy to eat once frozen.
Step 3: Pre-Freeze and Insert Sticks
Freeze your filled molds for about one hour. This initial freeze firms up the mixture just enough to hold a wooden stick without it slipping. If your molds don’t come with sticks, this is when you gently press them in, centering each stick so your pops freeze evenly around it.
Step 4: Freeze Until Firm
Pop the molds back into the freezer and let them chill for 6 to 8 hours, or until completely solid. Patience is key here — this is what transforms your mixture into those irresistible fudge pops.
Step 5: Enjoy Your Treat
Once your pops are fully frozen, there’s nothing left to do but enjoy! My favorite way to savor the Chocolate Fudge Pops with Almond and Coconut Milk Recipe is outside on a porch swing or somewhere you can relax. The cool, fudgy texture melts in your mouth, delivering that perfect chocolate hit without the heaviness.
How to Serve Chocolate Fudge Pops with Almond and Coconut Milk Recipe
Garnishes
Though delicious on their own, you can elevate these fudge pops with some simple garnishes. Consider rolling the pops in finely chopped nuts like almonds or shredded coconut just before serving to add texture and a nutty aroma. A light dusting of cocoa powder or a drizzle of melted dark chocolate also adds a sophisticated touch.
Side Dishes
The beauty of these fudge pops is they can stand alone as a refreshing dessert, but if you want to create a little sundae moment, pair them with fresh berries or sliced bananas. Their natural sweetness and freshness contrast beautifully with the rich chocolate flavor, creating a balanced bite every time.
Creative Ways to Present
Presentation can turn your simple dessert into a delightful experience. Serve the pops in small glasses filled with crushed almonds or coconut flakes, so they stand upright and have a decorative base. Alternatively, arrange them on a chilled plate lined with edible flowers or mint leaves to add that wow factor before guests even take a bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though that’s unlikely because they’re so good — store them in their molds or an airtight container in the freezer. Keeping them sealed prevents freezer burn and preserves their fudge-like texture and taste.
Freezing
This recipe was made for freezing! The almond and coconut milk base freezes beautifully without becoming icy or hard. Just make sure your molds are covered to avoid absorbing other freezer odors. When frozen properly, your fudge pops will maintain their creamy texture and rich flavor for several weeks.
Reheating
These pops are best enjoyed frozen and don’t require reheating. If you want to soften them slightly before eating, leave them at room temperature for a few minutes — they’ll become delightfully fudgy and easier to bite into without melting too fast.
FAQs
Can I use other types of milk for this recipe?
Absolutely! While the almond and coconut milk combo lends a unique creaminess, you can experiment with other plant-based milks like cashew or oat milk. Just be sure they are unsweetened to keep the chocolate flavor balanced.
Is this recipe dairy-free?
Yes! The Chocolate Fudge Pops with Almond and Coconut Milk Recipe is naturally dairy-free, making it a perfect dessert for those avoiding dairy or looking for vegan-friendly options.
How long do the fudge pops last in the freezer?
If stored properly in an airtight container, these fudge pops can last up to 3 weeks in the freezer without losing their creamy texture or flavor.
Can I add mix-ins to the pops?
Definitely! Feel free to stir in chocolate chips, crushed nuts, or shredded coconut into the mixture before freezing for extra texture and flavor bursts in every bite.
What should I do if my pops are too hard after freezing?
Let them sit at room temperature for a couple of minutes before eating. This softens them slightly for that perfect fudgy consistency without melting into liquid.
Final Thoughts
Making the Chocolate Fudge Pops with Almond and Coconut Milk Recipe is like inviting a little winter magic into your summer — rich, creamy, and irresistibly chocolatey without being heavy. Whether you’re a dessert-lover or just want a simple way to beat the heat, these pops will quickly become a favorite. So go ahead, give this recipe a try and treat yourself to some homemade, dairy-free chocolate bliss!
Print
Chocolate Fudge Pops with Almond and Coconut Milk Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 5 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Low Lactose
Description
These Ingredient Fudge Pops are a delicious, dairy-free frozen treat made with instant chocolate pudding, sugar, and unsweetened almond-coconut milk. Easy to prepare and freeze, they offer a creamy and chocolatey indulgence perfect for hot days or a fun dessert. The recipe requires minimal prep time and no cooking, making it a quick and convenient way to enjoy a sweet snack.
Ingredients
Ingredients
- 1 package instant chocolate pudding (6 oz)
- 1/4 cup sugar
- 3 1/2 cups Unsweetened Almond Breeze Almondmilk Coconutmilk (cold)
Instructions
- Mix Ingredients: In a large bowl or stand mixer, beat together the instant chocolate pudding mix, sugar, and cold unsweetened almond-coconut milk for about 2 minutes. Be sure to scrape the sides and bottom of the bowl to fully incorporate all ingredients. The mixture will thicken slightly but won’t reach the consistency of regular pudding.
- Pour into Molds: Transfer the pudding mixture into pop molds, filling them evenly to prepare for freezing.
- Initial Freeze: Place the filled molds in the freezer for about 1 hour to begin setting the pops.
- Insert Sticks: After the initial freeze, push wooden sticks into the pops if your molds don’t come with sticks included.
- Final Freeze: Freeze the pops for an additional 6 to 8 hours or until they are completely firm and frozen solid.
- Serve and Enjoy: Remove the fudge pops from the molds and enjoy, ideally while sitting outside on a porch swing for the ultimate relaxing experience.
Notes
- Use cold almond-coconut milk to ensure the pudding mix thickens properly.
- If you don’t have pop molds, small paper cups or ice cube trays can substitute.
- Freezing times may vary slightly depending on your freezer’s temperature.
- For a richer texture, you can add a tablespoon of cocoa powder when mixing the ingredients.
- These fudge pops are dairy-free and suitable for those avoiding lactose.
