Magic Shell Coconut Cream Pie Pops

This recipe for Magic Shell Coconut Cream Pie Pops can be found in The Green Aisle’s Indulgence Cookbook.

Yields 6 servings

Ingredients for Coconut Cream Pie

½ frozen banana

1 teaspoon maca

½ cup coconut water

⅛ teaspoon fresh ginger, minced

1 tablespoon vanilla protein powder

¼ cup fresh young Thai coconut meat*

½ cup coconut milk

8 coconut milk ice cubes

2 tablespoons agave 

Ingredients for Magic Shell**

3 tablespoons coconut oil, melted 

2 tablespoons cocoa powder

1 tablespoon maple syrup

Garnish with chopped peanuts (not paleo)

* Fresh young Thai coconut water and coconut meat are best used straight from the coconut; alternatively, you can purchase Thai coconut meat in the freezer aisle of your local market and use bottled coconut water.

** To create a thicker, richer dark chocolatey Magic Shell, use 2 tablespoons melted coconut oil, 3 tablespoons cocoa powder, and 1 tablespoon maple syrup as an alternative.  

Directions

Let’s start by creating the pops. Blend all coconut cream pie ingredients in a high speed blender for 40 seconds or until smooth. Pour into ice pop trays and freeze for 1 hour. Insert popsicle sticks and continue to freeze until frozen solid, at least 4 hours.

Now for the fun part, making the Magic Shell. Combine melted coconut oil, cocoa powder, and maple syrup into a small coffee mug and whisk thoroughly until creamy. Remove the popsicles from the freezer and run them under hot water for a few seconds until the pops can be removed easily. Dip each pop into the melted Magic Shell in the coffee mug, swirl it around a bit to coat it well, and sprinkle with chopped peanuts. Set aside to see—10, 20, 30 seconds—the magic happen. Now devour those puppies!