Signature Recipes

Chocolate Dipped Coconut Pops

1 can (13.66) coconut milk (not cream of coconut)
2/3 cup sweetened condensed milk
1/2 cup chocolate topping that forms hard shell
1/3 cup shredded or flaked coconut, toasted

In medium bowl, beat coconut milk and condensed milk with whisk until smooth. Divide mixture among 6 (5-oz.) paper cups or ice pop molds. Cover cups with foil; insert craft stick into center of each pop. Freeze about six hour until frozen.

Pour chocolate top into one-cup glass measuring cup. Working with one pop at a time, remove pop from cup or mold. Dip top half of pop into chocolate topping. Immediately sprinkle coconut over chocolate before it hardens. Serve immediately or return decorated pops to freezer.

Recipe courtesy of Betty Crocker.