- 1 can (13.6 oz) full fat coconut milk
- 3 tablespoon maple syrup
- 6 teaspoons of Citriburst pearls (6 finger limes)
- 2/3 cup dark chocolate
- 2 tablespoon coconut oil
- 1/4 chopped candied ginger
In a medium size measuring cup with a spout, combine coconut milk, maple syrup, and 2 teaspoons of finger lime pearls and stir until combined. Pour mixture into popsicle molds and freeze for 4 hours or overnight.
For chocolate shell: Combine chocolate and coconut oil in a glass measuring cup and microwave 30 seconds, or until chocolate is melted. Stir to combine.
Prepare a baking sheet with parchment paper. Unmold popsicles one by one, dip into melted chocolate mixture then garnish with candied ginger and the remaining finger lime pearls.
Once garnished lay on a baking sheet with parchment paper until the chocolate shell is fully solid. Wrap popsicles in plastic wrap and store in the freezer until you are ready to add some chill to your day!