Ingredients
1
can (13.5 oz) coconut milk (not cream of coconut)
2/3
cup sweetened condensed milk (from 14-oz can)
1/2
cup chocolate topping that forms hard shell
1/3
cup shredded or flaked coconut, toasted
Preparation
In medium bowl, beat coconut milk and sweetened condensed milk with whisk until smooth. Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.
Pour chocolate topping into 1-cup glass measuring cup. Working with 1 pop at a time, remove pop from cup. Dip top half of pop into chocolate topping; immediately sprinkle coconut over chocolate before it hardens. Serve immediately, or return decorated pops to freezer. Repeat with remaining pops.
