Chocolate Fudge Pops

Chocolate Fudge Pops Recipe

These pops are so much better than the plastic-wrapped kind you pull out of your grocery-store freezer. With insane amounts of chocolate, wholesome ingredients, and total satisfaction for about 125 calories a pop, what more could you want?–Daphne Oz

LC Not Too Sweet, Not Too Bitter, Just Right Note

We felt a little like Goldilocks when we tasted this recipe. Not too sweet, we thought as we licked the spoon. Hmmm, not too bitter, we thought after a little more reflection. Juuuuuust right, we realized after we’d demolished three popsicles in a row. In fact, several of us found these to taste uncannily like Fudgsicles. But unlike the chocolate fudge pops that you buy at the store, these are just cocoa, coconut milk, and honey. (We swear, you can’t taste the coconut milk. All you’ll notice is the creamy, velvety texture and the robust chocolate smack.)

If, like us, you can’t help but snitch a bit of the mixture before freezing, beware: you may just find yourself spooning up the rest of the mixture from the bowl rather than freezing it for pops. It’s that good. It even sorta doubles as pudding if you have the restraint to pour it into ramekins and refrigerate it or a thick smoothie if you can’t wait. You’re welcome.

Chocolate Fudge Pops Recipe

  • Quick Glance
  • 10 M
  • 2 H, 10 M
  • Makes 6 pops


  • 1 13-ounce can regular coconut milk, shaken
  • 5 tablespoons unsweetened cocoa powder
  • 2 tablespoons honey or sugar, or to taste
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (optional)


  • 1. Blend all the ingredients in a blender until smooth. Taste and add more honey or sugar if you please. (If the mixture tastes a little gritty, blend it a little longer and let it rest at room temperature for about 15 minutes.)
  • 2. Pour the mixture into ice pop molds. Insert the base and freeze for at least 2 hours, or until set. (If making ice pops using paper cups, insert the wooden sticks after the pops are firm enough to hold the sticks upright, at least 1 hour, depending on the size of the cups. The bigger the cup, the longer it will take.)
  • 3. Loosen the pops by running the molds under warm water. We think you can manage from here….
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Recipe Testers Reviews

Amy Iacopi

Aug 23, 2013

Can you please share the address of the author of this recipe so I can pull out my letterpress cards to write her a thank you note? These are DELECTABLE! I was a little skeptical after tasting the mixture once blended. It didn’t have a ton of chocolate flavor but was very light and coconuty. (I let the blender whizz for about 90 seconds.) I used Penzey’s cocoa, which might have “made” the popsicle, although I don’t know because I didn’t test it with anything else. I also used light coconut milk and included the salt. These really are dense and fudgy, which remind me of the ones we’d get from the ice cream guy when I was a kid. I’ll be making these all summer long, thank you!

Kristen Kennedy

Aug 23, 2013

I host a ton of play dates at my house, and to be able to provide these is a pure joy. When parents ask what’s in them, you can tick off the ingredients on one hand! They’re delicious (if a bit icy) and very, very chocolaty without being overly sweet. Perfect for little ones who are developing their sense of taste.

Joan Osborne

Aug 23, 2013

I thought I’d be able to taste the coconut milk a little more, but if I hadn’t put it in myself, I’d have never guessed. These are very chocolaty, which I love. Not too sweet and with a hint of dark chocolate flavor, even though I used regular Hershey’s cocoa. I’d make these again. The perfect little something for a hot day. I got 12 small pops.

Beth Price

Aug 23, 2013

Worried about what your children are putting in their bodies? These little treats are made from chocolate, coconut milk, and honey, and, according to my teenager, they taste better than the mystery ingredient pops sold at the local grocery. I opted for Hershey’s cocoa and full-fat coconut milk and threw all the ingredients in my mixer until thoroughly blended. Perfect for a lazy summer afternoon.

Erin W.

Aug 23, 2013

The coconut milk in this easy recipe provides a rich base that doesn’t turn icy as is the case with most popsiicle recipes I’ve tried (likely the result of using the full fat version of coconut milk). My kids loved these (evidenced by faces covered in a thick layer of melted chocolate popsicle), but I recommend a few tweaks. First, I didn’t like the pronounced honey flavor in these since I do not think it works with the chocolate. Second, I thought the pops were not sweet enough (the cocoa lends a rather bitter flavor). As a result, I would try these again with a different liquid sugar, such as blue agave, and would increase the amount to 1/4 cup.

Carrie S.

Aug 23, 2013

These chocolate pops are a delightful treat with a deceivingly decadent taste. I expected strong coconut and honey flavors, but both are really quite subtle. I actually prefer them this way because these pops remind me of fudgsicles! I knew these pops were going to be good when I tasted the blended mixture and was tempted to eat it right then and call it pudding! I’m glad I tasted it before freezing, though, since I noticed a little grittiness from the cocoa. That went away as soon as I mixed it a little more and let it sit out for about 15 minutes. I have larger popsicle molds, so it took about 4 hours to freeze solid, although some molds weren’t filled to the top.

Tracey G.

Aug 23, 2013

These are not your kid’s chocolate popsicles. Deep, rich, and bordering on bitter, this is not the pop to make if you like milk chocolatey, sugary sweetness. Even though the recipe uses coconut milk, there is no coconut flavor here. It was so simple to put together. I’d say my pops took closer to 3 to 4 hours to be frozen throughout.

Karen Depp

Aug 23, 2013

Do you REALLY want to know about this? I mean, really really want to know? First, this recipe is good—straightforward and delicious. And who doesn’t love a good fudge ice pop? Right. So far so good. Mix all the ingredients—what could be easier? Taste it—yes, you could drink it right out of the bowl or from a glass with some ice. It’s that good. Next step, pour it into fancy molds. Hmm…that wasn’t too hard, now was it? Nope. But here’s the rub—secure the tops of all those little pop forms because for me, it was downhill from there. Now, not included in this recipe is the fact that you might—just might—end up washing the floor, the front of the fridge, the counters, as well as your running shoes. I am a complete mess. But boy, is that stuff good! Just proceed with caution.


  1. I loved Fudgesicles as a kid, and I’ve got cocoa and coconut milk in the house. I’m wondering if these are best made with a syrupy kind of sweetener, rather than the sugar alternative. I can’t eat honey, so that’s off the table. Unless…do you think it would affect the consistency if I warmed the coconut milk and sugar, just enough to be sure the sugar dissolved??? ‘Cause I really want to try these.

    The more recipes I see from this cookbook, the more I’m convinced I need to buy it. ;)

    1. Hi Ruthie, I think it would be fine to gently warm the coconut milk if you are worried about the sugar dissolving. Or, you could try agave syrup. In fact, I may need to test these using agave syrup. My son will hate to have to eat these again! Grinning.

  2. I grew up eating fudge pops from Schwann’s. After I moved to Oklahoma, Braum’s tickled my frozen-chocolate-confection fancy. Now I can make them at home? Considering the rave reviews, all I can say is thank you so, so much!

  3. I grew up eating fudge pops and always make sure mom has a box in the freezer when I go back to visit. Childhood wrapped in chocolate. Thanks for sharing the recipe…now I can have them in France.

  4. I’ve just put a batch in the freezer! I’m so excited having tasted the liquid mixture. And it smells heavenly :) And looking at the clock, it took all of 7 minutes to put it together… *Lets pretend me standing over the bowl smelling it doesn’t count*

    1. Hah! Caty, you fared better than I did. I, uh, sorta only ended up with a couple fudge pops by the time I got done “sampling” the liquid mixture. Just sorta devoured it by the spoonful, like pudding. Can’t believe you didn’t even get the tip of your nose smudged with chocolate fudge pop mixture!

  5. Thanks for such a simply delicious recipe! The flavor of the fudgcle will vary with your choice of honey and cocoa. Your mixture reminds me of my recipe for a simple, quick “hot fudge” sauce – simply mixing unsweetened cocoa into very warm honey to your taste. It usually comes out to about equal volumes of cocoa to honey. Depending upon the honey you choose the flavor will be lighter (Orange blossom or clover honey) or deeper (dark honeys like buckwheat). After the cocoa-honey mixture is thick enough, add a bit of vanilla or other extract or rum or a liqueur. This is wonderful on home made ice cream or on profiteroles or to add to hot milk or coffee.

  6. My sister made these today and there are REALLY good; I couldn’t stop eating it! When I first tasted it, I thought it might need a little more sugar (she did the 2 T), but no, they are perfect. Wow! SO easy and SO good!! On to the coconut pops…

    1. Terrific, Rosa! What a lovely note to find waiting for us. I had the same reaction as you upon first lick—surprise that they’re not sweeter. But it was perfect, as you said. Kindly let us know what you think of the coconut pops!

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