Makes about 8 pops
“A told B, B told C, I’ll meet you at the top of the coconut tree!” So goes the classic story, Chicka Chicka Boom Boom, a rhyming romp about spunky letters precariously racing up a tree. Let your kids see how many candy letters can fit atop top these dairy-free coconut pops, cloaked in rich chocolate.
- 1 (14-ounce) can coconut milk, such as Thai Kitchen brand
- ¼ cup light agave nectar
- ¼ teaspoon vanilla extract
- 4 ounces semisweet chocolate, broken into pieces
- 2 tablespoons coconut oil
- ABC sprinkles
- In a blender, combine coconut milk, agave nectar, and vanilla until smooth. Pour into ice-pop molds leaving about ½-inch headspace to allow for expansion during freezing. Freeze until firm, 6 to 8 hours.
- In a microwave-safe container, heat chocolate and coconut oil in 10-second increments, stirring after each until smooth. Allow to cool for 10 to 15 minutes.
- Line a small tray with foil and place in freezer. Unmold pops one at a time and spoon chocolate sauce over the end, letting it dribble down the sides. Before the chocolate coating hardens, quickly top with sprinkles and place on the frozen tray. Repeat with remaining pops.
Note: Pops are best eaten within 12 to 24 hours. If using ice-pop molds with wooden sticks, allow pops to freeze for 2 hours before inserting sticks—otherwise they float and won’t freeze straight.
Chicka Chicka Boom Boom by Bill Martin, Jr. and John Archambault. Beach Lane Books
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