Coconut Chocolate Caramel Cashew Popsicles

The Coconut Chocolate Caramel Cashew Popsicles are my new favorite summer treat! There’s something incredibly satisfying about crafting a homemade frozen delight that combines all my favorite flavors. As the sun blazes outside, I find myself dreaming of these creamy popsicles, perfectly blending the richness of coconut milk with the indulgent sweetness of chocolate and caramel. Imagine taking a bite and experiencing the crunch of roasted cashews along with the smooth, velvety texture that only homemade popsicles can offer.

It all started on a lazy summer afternoon when I had a craving for something sweet and refreshing. I gathered my ingredients and got to work, not fully knowing how delicious these pops would turn out. I remember the excitement building as I layered the creamy coconut mixture with luscious ganache and sticky caramel. The anticipation made it all the more rewarding when the popsicles were finally ready to enjoy. Each bite is a little piece of heaven, and they truly capture the spirit of summer!

Ingredients Required for Coconut Chocolate Caramel Cashew Popsicles

When it comes to crafting the perfect popsicle, the right ingredients make all the difference. The combination of coconut milk, cashew milk, and sweetened condensed milk brings a creamy texture that’s hard to beat. Each ingredient plays a vital role, especially the chocolate and caramel, which add layers of flavor and richness.

• 2 cans full-fat coconut milk: This forms the creamy base of your popsicles, delivering a luscious texture and tropical flavor.
• 1/2 cup cashew milk: Adds a nutty undertone that complements the coconut perfectly.
• 1/3 cup sweetened condensed milk: Provides sweetness and creaminess, ensuring your popsicles are rich and indulgent.
• 1/2 teaspoon vanilla extract: Enhances the overall flavor, making it more aromatic and inviting.
• 1/2 cup roasted cashews, coarsely chopped: Adds a delightful crunch and nutty flavor that contrasts beautifully with the creamy pops.
• 3/4 cup coconut sugar: Offers a natural sweetness that pairs well with the coconut flavors.
• 1/2 cup heavy cream: Increases the creaminess factor, making each bite silky smooth.
• 2 tablespoons unsalted butter: Essential for making the caramel, giving it a rich, buttery flavor.
• 1/4 teaspoon salt: Balances the sweetness and enhances the flavors.
• 1 teaspoon vanilla extract: A second dose of vanilla to boost the flavor profile.
• 6 ounces dark chocolate, chopped: Creates a rich chocolate ganache that adds depth to your popsicles.
• 2/3 cup heavy cream: Used for the ganache, making it silky and smooth.

How to Assemble Coconut Chocolate Caramel Cashew Popsicles

Creating these popsicles is a delightful experience filled with anticipation! It’s a multi-step process, but don’t worry; I’ll guide you through it. The best part is that the reward is totally worth it. Soon you’ll be savoring your own homemade Coconut Chocolate Caramel Cashew Popsicles.

1. In a large bowl or measuring cup, whisk together 1 full can of coconut milk, the cream from another can of coconut milk (discard/use the liquid), cashew milk, sweetened condensed milk, and vanilla extract until smooth. The mixture should have a uniform consistency, appearing thick and creamy.

2. Fill your popsicle molds with about 2 tablespoons of the coconut mixture and place them in the freezer for 30 minutes. This initial freeze is essential to help the tops set, making it easier for the layered ingredients to hold.

3. While the tops are setting, let’s make the caramel. In a saucepan over medium heat, combine coconut sugar, heavy cream, unsalted butter, and salt. Whisk until the sugar dissolves, and allow the mixture to bubble for 5 minutes, occasionally stirring to prevent burning. When done, remove it from heat and stir in vanilla extract. Pour it into a jar and let it cool slightly.

4. Next, prepare the ganache. Place the chopped dark chocolate in a bowl. Heat 2/3 cup heavy cream in a saucepan or microwave until it’s warm and bubbles form around the edges. Pour the hot cream over the chocolate and let it sit for 1 minute. Stir until a smooth chocolate forms. This smooth, velvety ganache will be added later.

5. Once the tops of your popsicles are set, remove the molds from the freezer. Add a little more of the coconut mixture to each mold, filling it halfway. Then, alternate between adding spoonfuls of caramel and ganache, layering them with the coconut base until the molds are filled to the top. Don’t forget to sprinkle some roasted cashews on top to finish it off! This creates a delightful crunch.

6. Place the filled molds back in the freezer and let them freeze for at least 4 to 6 hours. When the time is up, follow your mold’s instructions to remove the popsicles. They should come out easily and retain their shape.

7. If you have any saved caramel and ganache, you can reheat it gently and drizzle it over the popsicles for an extra touch of indulgence. Top with more cashews for added crunch and flavor!

Change It Up

If you’re looking to customize your Coconut Chocolate Caramel Cashew Popsicles, you’ll love these tips!

• Storage: Store any leftovers in an airtight container in the freezer for up to a month. This way, you can enjoy your popsicles even after summer ends!
• Freezing: For best results, ensure your molds are clean and dry before filling them to avoid ice crystals forming on the popsicles.
• Pairing: Serve these popsicles alongside a refreshing fruit salad or a tropical smoothie for a delightful summer treat.
• Flavor Variations: Consider adding fruit purees such as mango or raspberry to the coconut mixture for a fruity twist.
• Chocolate Options: Use different types of chocolate, such as milk chocolate or white chocolate, to create a different flavor profile in your popsicles.

What to Pair With Coconut Chocolate Caramel Cashew Popsicles

With summer in full swing, the Coconut Chocolate Caramel Cashew Popsicles are perfect for any occasion! Here are some ideas on how to serve them:

• Pool Parties: These popsicles are a hit at pool parties, providing a sweet treat to help cool off under the sun.
• Picnics: Bring them along to picnics, where they can be enjoyed as a refreshing dessert that complements savory sandwiches.
• Barbecues: Pair these popsicles with grilled vegetables and meats for a unique take on summer dining.
• Summer Celebrations: Great for birthdays or family gatherings, set up a popsicle bar with toppings and let everyone customize their treat!
• Storage Tips: Keep leftovers stored in an airtight container in the freezer to maintain their texture. Avoid using freezer bags, as they can lead to freezer burn.
• Seasonal Pairings: These popsicles are best enjoyed in summer, but they can also be a delightful surprise in winter, reminding you of warmer days.

FAQ

Conclusion

The Coconut Chocolate Caramel Cashew Popsicles truly bring summer to life with their vibrant flavors and creamy textures. They’re not just a treat; they symbolize fun times spent with family and friends. I encourage you to give these popsicles a try! Not only are they easy to make, but they also promise to delight everyone who tries them. So, gather your ingredients and start crafting these cool, delicious popsicles – you won’t regret it!

Coconut Chocolate Caramel Cashew Popsicles

Beat the heat with these sensational Coconut Chocolate Caramel Cashew Popsicles. Creamy and rich, these homemade treats are perfect for summer gatherings or a sweet indulgence on a hot day. With layers of chocolate and caramel, it's a dessert you won't forget. Treat yourself tonight!

Print Recipe Pin Recipe

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 cans full-fat coconut milk
• 1/2 cup cashew milk
• 1/3 cup sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 cup roasted cashews coarsely chopped
• 3/4 cup coconut sugar
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate chopped
• 2/3 cup heavy cream

Equipment

• Large Pot
• Frying pan
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a large bowl or measuring cup, whisk together 1 full can of coconut milk, the cream from another can of coconut milk (discard/use the liquid), cashew milk, sweetened condensed milk, and vanilla extract until smooth.
2. Fill your popsicle molds with about 2 tablespoons of the coconut mixture and place them in the freezer for 30 minutes so the tops can set.
3. While the tops are setting, make the caramel. In a saucepan over medium heat, combine coconut sugar, heavy cream, unsalted butter, and salt. Whisk until the sugar dissolves and let it bubble for 5 minutes.
4. Turn off the heat, stir in vanilla extract, and pour it into a jar to cool slightly.
5. Prepare the ganache by placing chopped dark chocolate in a bowl. Heat 2/3 cup heavy cream until warm and pour it over the chocolate.
6. Stir until smooth, then let it cool slightly before using.
7. Once the tops of the popsicles are set, remove the molds and add more of the coconut mixture, alternating layers with caramel and ganache.
8. Fill to the top and sprinkle with roasted cashews.
9. Freeze for at least 4 to 6 hours and remove according to your mold’s instructions.
10. Reheat any saved caramel and ganache for drizzling if desired.

Notes

• Tip 1: Store any leftovers in an airtight container in the freezer for up to a month.
• Tip 2: Ensure your molds are clean and dry before filling them to avoid ice crystals forming on the popsicles.
• Tip 3: Pair these popsicles with grilled vegetables and meats for a unique take on summer dining.
• Tip 4: Consider adding fruit purees such as mango or raspberry for a fruity twist.
• Tip 5: Use different types of chocolate, like milk chocolate or white chocolate, to create a different flavor profile.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!