Frozen Fudge Pops. Check out these delicious Frozen Fudge Pops! This quick and easy recipe was shared by Brandi Mackenzie! You can try more of her scrumptious recipes….all available on her website! You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family).
It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word. The term is derived from the 16th-century Portuguese and Spanish word coco meaning “head” or “skull”, from the three indentations on the coconut shell that resemble facial features.
The coconut is known for its great versatility as seen in the many uses of its different parts and found throughout the tropics and subtropics. Coconuts are part of the daily diets of many people. Coconuts are different from any other fruits because they contain a large quantity of “water” and when immature they are known as tender-nuts or jelly-nuts and may be harvested for drinking. When mature, they still contain some water and can be used as seednuts or processed to give oil from the kernel, charcoal from the hard shell and coirfrom the fibrous husk. The endosperm is initially in its nuclear phase suspended within the coconut water. As development continues, cellular layers of endosperm deposit along the walls of the coconut, becoming the edible coconut “flesh”. When dried, the coconut flesh is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is potable. The husks and leaves can be used as material to make a variety of products for furnishing and decorating. The coconut also has cultural and religious significance in many societies that use it
| Frozen Fudge Pops |
- 1 Can Coconut Milk 13.5 oz
- 6 Tbsp Cocoa Mojo Powder
- 1 Tbsp Great Lakes Gelatin Collagen hydrolysate
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Ingredients
Servings:
Units:
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- Warm coconut milk in a small sauce pan on medium heat until nearly boiling. Whisk in cocoa powder. Turn off heat.
- Sprinkle gelatin evenly over the surface of the milk. Let sit for 1-2 minutes, as it blooms.
- Whisk the gelatin into cocoa mixture, until free of any chunks.
- Remove from stove and let cool down.
- Pour cocoa mixture evenly into Ice Pop molds, per instructions with your molds. Let set in freezer for 8-12 hours.
- Remove, per instructions with your molds (ours are best run under hot water for a moment to loosen the pop), and enjoy!!
*You can substitute the Cocoa Mojo with 5 tablespoons raw, unsweetened Cacao Powder & 1 tablespoon Coconut Sugar. If you live anywhere in the US, you can order Cocoa Mojo online. If you live in Boulder, you can purchase it from me.
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