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By: Magda van Wyk

Low-carb Coconut pops


Who needs  a cake pop when you can have a coconut pop right?

I’m pretty much obsessed with coconut, all my favorite treats contains coconut; Coconut ice, Bounty bars, Niki’s, Coconut wheels, Toasted coconut marshmallow’s…and the list goes on and on! …I’ll convert them to Low-carb versions soon, just you wait and see.

I’ve made Bounty bars with a similar recipe, but I have to say  this coconut pops is king! The ratio of chocolate to filling is perfect. How cute will this be for your next party?

Yields 22

Low-carb Coconut pops

Simply the best low-carb snack for the holiday season.

2 hrPrep Time

2 hr, 20 Total Time

Save RecipeSave Recipe


  • Filling
  • 1.5 Cups unsweetened desiccated coconut
  • 2 Tbsp Erythritol (or grind Xylitol to a powdered sugar in a coffee grinder)
  • 1/2 Cup Coconut cream
  • 2 Tbsp Coconut oil (melted)
  • Chocolate Coating
  • 50 g Lindt 90% dark chocolate (half a slab)
  • 2 Tbs Coconut oil
  • 22 Toothpicks


  • Preheat oven to 180 degrees Celsius.
  • Spread the coconut evenly on a baking sheet and toast for 3- 5 minutes until slightly brown. You can also use a pan on the stove top, just keep stirring it and make sure to check often as it could burn easily.
  • Allow to cool down completely.
  • Transfer the toasted coconut to a bowl and mix in the rest of the ingredients for the filling.
  • Use a Tbsp or a 15 ml measuring spoon to measure equal amounts of coconut filling and roll into 22 balls. Place on a cookie sheet that is slightly coated with coconut oil and place in the freezer for +- 1 to 2 hours.
  • Once removed from the freezer stick a toothpick into each ball, and loosen from the cookie sheet.
  • Melt the chocolate in a glass bowl that's been placed over a pot of water that's slowly cooking, make sure the water don't touch your bowl. Once the chocolate has melted remove from the heat and stir in the coconut oil.
  • To coat the pops: simply hold it by the end of the toothpick, dip into the chocolate quickly allowing the excess to drip of from the bottom and spoon over some chocolate with a tablespoon to cover the rest of the coconut pop. Work sparingly with the chocolate and re heat a little if needed as the coconut pops will cool it down during the process.
  • Transfer to your cookie sheet and place in the refrigerator to set completely.
  • Store in the fridge.



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