Chocolatey with a hint of malt powder, Milo makes a delicious frozen treat. These homemade popsicles are dairy-free, delicious as a snack or dessert and super easy to make at home with just a handful of ingredients.

The flavours of coconut milk and Milo pair well together in this easy, delicious homemade popsicle. Similar to my Coconut Cardamom Popsicles, these frozen treats are simple to make at home. This version doesn’t require any cooking, additives or emulsifiers such as xantham gum or gelatin, so they have that rustic, homemade feel and are not like a store-bought frozen treat.

This recipe is inspired by the many many cups of hot and cold Milo I drank growing up, but made dairy-free by using full fat coconut milk instead of dairy. There’s something about the flavours of chocolate, malted powder and coconut that I just love!

What you need to make Milo popsicles

A popsicle mold with sticks. If your mold doesn’t have sticks then you’ll also need popsicle sticks.
Coconut milk or cream
Milo powder
Sugar

Milo Popsicles (dairy-free)

There's nothing like a frozen treat to cool down on a hot summer day. These homemade Milo popsicles are easy to make, dairy-free and no cooking required!

Prep Time 15

Freeze 1

Total Time 1 11

Serving Size

Equipment

1 Popsicle Mold
1 Measuring cup
1 Measuring spoons
blender

Ingredients

1 cup full-fat coconut milk canned or in a tetra pak
¼ cup brown sugar can use coconut sugar or white sugar
1/4 cup Milo powder
1/4 tsp sea salt

Instructions

Add all ingredients into a blender.
Blend until the Milo has completely dissolved. Approximately 1 minute.
Pour the mixture into your preferred popsicle mold. Fill ¾ of the way.
Add popsicle sticks.
Gently place into the freezer. Keep it level so the popsicle mix doesn't pour out and the popsicles freeze evenly.
To serve, remove the popsicle mold from the freezer and let stand for about 1 minute. Gently remove from the mold and enjoy!

Notes

These popsicles are simple to make and don’t require any cooking. Since they do not contain a cooked base or any emulsifier like xantham gum or gelatin, they can get a bit icy and melt quicker than store-bought popsicles.

I recommend using full-fat coconut milk or coconut cream from a can or tetra pak. You can usually find this in the grocery store in the baking or Asian foods section. The fat helps create a creamy popsicle. If you use a thinner coconut milk with more water content the popsicle will be less flavourful and will have more of an icy consistency.