For as lazy my last weekend was, this one was 3 times as busy. Between my friend’s bridal shower (and preparing for the bridal shower) and another friend’s going away party the same day, I never got to sit down on Saturday, after staying up late on Friday night. Everything was a lot of fun, but all day Sunday I just wanted to bond with my couch and cuddle my cats.
Remember how I’m a terrible impulse shopper. While I was buying a million pounds of sprinkles, I also just had to buy an ice pop mold. I had no idea what I was going to do with it, but I had to have it. After I finished inhaling my coconut curry Theo chocolate bar (Giving some away here!), I kept dreaming about the flavor combination and wanted more.
In case you’ve never tried it, let me tell you that almond milk + freezer = disaster. It needs to be diluted with something or it gets hard as ice and has a strange crystalline structure. Hello creamy, amazing coconut milk! The result? A fudge pop that is so rich and tasty, with a little kick of curry. Bonus points for tasting like Theo chocolate bars.
Because coconut milk solidifies at a low temperature, these come together much faster than a juice or regular milk based ice pop. About 3 hours in the freezer and these were good to go. Plus, they’re vegan! If you’re looking for a more traditional fudge pop, just leave out the curry powder.