Ingredients
- 1 13-ounce can coconut milk
- ⅓ cup cocoa powder
- 3 tbsp. sugar
- 1 tsp. vanilla
- pinch of kosher salt
- Place all ingredients in the blender and process on high speed about 60 seconds, until completely blended.
- Taste, and adjust sweetening if needed - some kinds of cocoa may be more bitter than others.
- For extra creaminess, let the mixture sit for 30 minutes to completely hydrate the cocoa, then give it another whiz on high speed. [this is optional, if you are in a hurry]
- Divide the mixture evenly in popsicle molds, and freeze for 3 to 4 hours before serving.
- [to unmold, you may have to run warm water on the outside of the mold for a few seconds]
