Homemade Fudge Pops vs. Roasted Strawberry Coconutmilk Popsicles

                                                                    Yum.                                                   (source)


                                  Uh oh.              (source)

Double yum.

How do you decide between two dreamy popsicles?

Make both?


Then have a taste test.


We’ll start with strawberries.


8 ounces. You don’t have to measure.  But it’s fun if you have one of these.


Toss those chopped strawberries in some sugar and put them in the oven at 350 until they look like…


…this. Caramelized. I have never roasted a strawberry in my life.

You’re a witness.



Coconut milk, sugar, and cardamom finish the list of ingredients.


Cardamom seeds.


Ground cardamom seeds. You can buy them already ground, but if you own a mortar and a pestle, now’s the time to use it.

Hey. That line could apply to so much in life:

“If you own a mortar and a pestle, now’s the time to use it.”

You know, for all those mind-bendingly inane moments when you could grind something to a pulp.


I was wondering if the cardamom would leave black flecks in the brew, turns out it did.

But in a pleasant way.

Here’s what they looked like all put together with the strawberries, and frozen overnight. Please don’t laugh. My picture looks like a dollar store popsicle compared to the one you saw above from the original source.


Maybe this is why my blog hasn’t taken off.

But the real question is, how did it taste? Did the strawberries lend their caramelized goodness to the creamy coconut and pair excellently with the hint of cardamom?

Let’s wait until we give the contender a fair shot:

This is all you need to make fudge pops. You probably have these in your kitchen right now:

Butter, cornstarch, vanilla, milk, cocoa powder, sugar and chocolate chips.

If you’re like me, you’re checking off the list in your head thinking, yes, YES. I COULD make these today!


After you melt the chocolate chips in your microwave, you are supposed to add them to the rest of the ingredients in a pan.

Melted chocolate is difficult to remove from it’s receptacle.  We’ll just set this aside for later when no one’s looking.


I’ve always found cocoa powder a little resistant to mixing with large quantities of milk, until I found this little miracle tool.

They sell them in Ikea in a two pack. You’ll love them for gravy. I use them exclusively as my stovetop whisker. Ew. That doesn’t sound right. Stovetop whisk-er. Let’s keep the cat out of it.


There’s only two things you add in at the end: a little butter and vanilla (tiddleywinks!)

After this mixture cools, you can use a glass measuring cup with a spout to carefully fill your popsicle molds.

I was in a quandry while mine was cooling because I had to take the rabbit to the vet.

Warning: if you have to take a rabbit to the vet while your fudge pop mixture is cooling, expect it to grow a skin while you are away. (The mixture will grow the skin, NOT the rabbit. Just so we’re clear.)

No harm is done. You can remove the skin, the fudge pop skin, and your mixture will be good as new.

Pour away.


Wake up to…

Fudge pops for breakfast.

I put some marshmallows in there but they kept floating to the top just like in hot chocolate. Hot or cold, those babies are bobbin’.

Which popsicle tastes better?

What I liked about Roasted Strawberry Coconut Milk Popsicles:

I liked the idea. It just sounded so dreamy. But honestly, the strawberries retained their high fruity note. They didn’t mellow with caramelization.  I liked that coconut milk was healthy and non-dairy, but it wasn’t as smooth as milk and didn’t have enough coconut flavor to make up for it. The cardamom made me want the whole thing to taste like chai so it ended up feeling like something was missing. I might try inventing a chai popsicle instead. Greyson loved the Roasted Strawberry popsicles. So maybe this is an individual taste.

What I liked about the Homemade Fudge Pops:

The fudge pops were my favorite. I like that you could get that classic fudge pop taste with out all of the diglyceride monocellulose gabaldy gook. I would change the unsalted butter to salted because they lacked just that bit of salt that would bring out the flavor. Whole milk made them creamy, but also crystallized just enough for me to miss the dense creaminess of whatever doesn’t crystalize.  I might try messing with added ratios of cream, evaporated milk, or condensed milk and get back to you.

It’s 6:00 am.

The kids have no idea I just had fudge pops for breakfast.

Should I tell them?


Each of these recipes can be found by clicking on the source picture which will take you directly to the recipe.  Clicking on this badge will take you to party headquarters.

10 Responses to Homemade Fudge Pops vs. Roasted Strawberry Coconutmilk Popsicles
  1. Betsy Derr
    May 17, 2012 | 10:35 am

    So fun!!! I love the kid in you!

  2. CrysHouse
    May 17, 2012 | 11:09 am

    Maybe half and half? I don’t think it crystallizes…

    • Missy Jill
      May 17, 2012 | 12:15 pm

      I’m almost embarrassed to tell you that all this time I’ve been reading your name as “CryHouse” and thinking it was hip and cool, you know, since a house full of kids makes you cry sometimes. Now I’m going to vist your blog to find out who CrysHouse really is.

  3. Cece
    May 17, 2012 | 11:45 am

    The sad thing is that after you experiment and experiment you’ll just have to try the gabaldy gook and you’ll find that you must keep dilithium carbonate powder and creme of monosodium triphosphatase and uranium-111 extract in the cupboard.

    • Missy Jill
      May 17, 2012 | 12:10 pm


  4. Mindee@ourfrontdoor
    May 17, 2012 | 12:20 pm

    It’s not that I don’t trust Greyson, but I’m just going to go unpin those strawberry pops. I was leery of the cardamom to start with and I want big coconut flavor. So thanks for saving me some trouble there. 🙂

  5. Patti Smith
    May 17, 2012 | 8:04 pm

    I can’t wait to try the fudge pops!! We love those but I too worry about all the mess in what we eat. Thanks for sharing!

    • Missy Jill
      May 17, 2012 | 9:30 pm

      Thanks, Patti. I forgot to mention that the fudge pop did take on the flavor of the chocolate chips so it counts to use a brand that tastes good. I don’t really like semi-sweet (what I used) so I might try milk chocolate next time. Now I’m thinking you could melt ANY chocolate and it would work. Rolos anyone?

  6. Ada
    May 18, 2012 | 12:53 am

    I have that whisk thing and I’m more excited than I should be that I have one of your cool kitchen gadgets. hee hee

    The strawberry one sounds creamy and delish. Hmmm…wonder if we could doctor it up?

    I love myself a fudge pop too. And the marshmallows on the bottom?!?!? Brillian!!

    • Missy Jill
      May 18, 2012 | 7:56 am

      Yes, it needs some doctorin’. I’m not giving up on it yet. Let me know if you do any experimenting.

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