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Toasted Coconut Ice Cream Pops with Passionfruit Magic Shell

Enjoy these rich and creamy toasted coconut ice cream pops topped with a refreshing passionfruit magic shell, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 8 pops
Course: Dessert, Frozen Treat
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Ice Cream Base
  • 2 cups toasted coconut flakes Lightly toasted until golden brown.
  • 1 can coconut milk (13.5 oz) Full-fat for creaminess.
  • 1 can sweetened condensed milk (14 oz) Adds sweetness and creaminess.
  • 1 teaspoon vanilla extract For added flavor.
Passionfruit Magic Shell
  • 1/2 cup passionfruit puree Can substitute with mango or guava puree.
  • 1 cup chocolate chips Use good quality for melting.
  • 2 tablespoons coconut oil Helps to create the magic shell consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spread the coconut flakes on a baking sheet and toast for about 5-7 minutes until golden brown.
  2. In a mixing bowl, combine the toasted coconut flakes, coconut milk, sweetened condensed milk, and vanilla extract. Stir until well mixed.
  3. Pour the coconut mixture into ice cream pop molds, insert sticks, and freeze for at least 4-6 hours or until solid.
Making the Magic Shell
  1. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.
  2. Stir in the passionfruit puree until well combined.
Coating and Freezing
  1. Remove the ice cream pops from the molds and dip each pop into the passionfruit magic shell mixture. Allow excess to drip off.
  2. Place the coated pops on a parchment-lined baking sheet and return to the freezer for at least 30 minutes to set.
Serving
  1. Once the magic shell has hardened, serve immediately or keep in the freezer for later enjoyment.

Notes

Store in an airtight container in the freezer for up to 2 months. No reheating required, just enjoy straight from the freezer!