Mini Coconut Chocolate Magnums Recipe

Mini Coconut Chocolate Magnums Recipe

These Mini Coconut Chocolate Magnums are absolutely delicious and perfect for the warm weather.

Coconut seems to be my favourite flavour. I used Silkomart silicone open moulds for this recipe, You can find these moulds on amazon. I used the mini ones.


  • 1 can of coconut milk (400ml) or coconut cream
  • 2 tablespoons of coyo coconut yoghurt
  • 1 tablespoon of coconut flakes (make sure they are refined sugar free)
  • 2 tablespoons of xylitol or any natural sweetener of your choice
  • 1/4 of a teaspoon of guar gum (this keeps it more creamy and less watery)
  • 1 -2 big bars of dark chocolate
  • Crushed pistachio nuts

Recipe Instructions

Start by melting the dark chocolate on a bain marie or place the chocolate in a heat proof bowl and place it on top of a pan filled with a little water. Make sure the bottom of the bowl does not touch the water. Place on medium heat and the chocolate will start to melt.

Once melted take out your moulds and start pouring in the chocolate. Not too much as you will then have to put the coconut ice cream inside.

For the sides it is best to get a pasty brush and brush the chocolate on the sides. Some of your moulds you will not want to fill with chocolate as you will be dipping them half in the chocolate and sprinkling with pistachio nuts.

Place in the freezer for 10 minutes. Take out and brush some more chocolate on the sides and place back in the freezer for another 10 minutes.

While you are waiting for the chocolate to set place all the ingredients except the pistachio nuts into your blender and blend until lovely and smooth. Taste to see if you want to use more sweetener. I personally do not have a sweet tooth so I do not like my desserts too sweet.

Take out the moulds. When using these moulds if the mixture is too runny you must place the sticks inside the moulds before pouring. This will prevent the mixture from overflowing. It happened to me the first time. If for future lollies you are using a thicker mixture you can put the stick in last.

Once inserted your lolly sticks start pouring your coconut ice cream remembering to leave a little space for the chocolate you will be pouring later.

Place in the freezer for and hour or until they are not runny.

Take out and pour the chocolate and place back in the freezer. After 5 hours they should be ready.

I usually prepare mine the night before or early morning and enjoy them in the afternoon.

Once ready take out the coconut ones that are not covered in chocolate and coat them half way down with chocolate and sprinkle with pistachio nuts. Place back in he freezer for 10 minutes. Once ready enjoy.

More recipes

I hope that you find these Mini Coconut Chocolate Magnums refreshing and yummy! Here are a few other recipes for you to try:

  1. Gluten Free Pancakes
  2. Fruit Salad Recipe
  3. Vegan Strawberry Ice Cream Recipe

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Published by daniatrapani

I believe in teaching, educating and making people aware of their health, diet and lifestyle choices. I encourage my clients to understand the importance of a healthy diet as well as a balanced lifestyle in order to achieve optimum results. Each of my clients is treated as an individual and I combine a mixture of nutrition and naturopathy to create a tailored health programme.