These cute Easter Bunny Lemon Coconut Popsicles I made with the kids this weekend were almost too cute to eat. Almost. Despite their cuteness, the kids devoured the popsicles, bunny ears, nose, tail and all, leaving not a single whisker or hair behind!
These lemony popsicles are the perfect treat to enjoy on a warm Spring day or during Easter celebrations. Keep reading for step-by-step instructions on how to decorate the popsicles to look like Easter bunnies and to get the recipe.
I made these lemon coconut popsicles with unsweetened coconut milk, sweetened shredded coconut and fresh lemon juice. When the popsicles were done freezing, we dipped them in a white chocolate magic shell coating and decorated them with melted chocolate, shredded coconut and candy sprinkles.
If you were to turn the popsicles around, you would see that I added a white Hershey Kiss candy to the backside of the popsicles to make a bunny tail.
I didn’t add any additional sugars because the sweetened coconut sweetens the popsicles perfectly. If you prefer to use unsweetened coconut, you will need to add a couple tablespoons of sugar to the mixture.
They look a little complicated at first glance, but they are actually quite easy to make using the Zoku Quick Pop Maker and Zoku Chocolate Station. It took just under 20 minutes to make and freeze 6 lemon coconut popsicles for decorating. I spent another 20 minutes or so decorating the popsicles.
I used white chocolate chips and a red oil-based food dye to make the chocolate bunny ears. Use oil-based food dyes when working with chocolate because if you add water or alcohol based food dyes, the chocolate will seize, leaving you with a dry, clumpy mess.
Are you ready to learn how to make these adorable Easter bunny lemon coconut popsicles yourself? First, you will need to make and freeze a batch of lemon coconut popsicles. You can grab a copy of my recipe from the bottom of this post. The recipe makes six popsicles made in a Zoku Quick Pop Maker. It can be doubled or tripled as needed.
How To Make Easter Bunny Popsicles
Melt 2/3 cup of white chocolate chips and 1/3 cup coconut oil using either a double broiler or your microwave. If you are using a double broiler, wipe the outside of the bowl or pot you are melting the chocolate in before pouring the melted chocolate into the Zoku Chocolate Station. You don’t want any water drips to land in your chocolate because it will seize. If you don’t own the chocolate station, you can use a wide drinking glass instead. Just make sure it is wide enough to accommodate the popsicle.
Dip each popsicle into the melted chocolate and hold upside down for a few seconds to allow the excess chocolate to drip off. Turn it upright and hold for 15 seconds or so until the chocolate is completely hardened. Place the dipped popsicles in the Zoku Storage Case or on a cookie sheet lined with parchment paper and place in the freezer until you are ready to decorate them.
If you want to make “furry” Easter Bunny popsicles, immediately after dipping the lemon coconut popsicles into the white chocolate, quickly dredge them in shredded coconut on both sides. You will need to work quickly because the white chocolate magic shell will harden very fast.
Next, make the chocolate bunny ears. You will need to make two ears for each popsicle. Place 1/2 cup white chocolate chips into a disposable decorating bag. Place the bottom of the bag into a cup of hot water. The chocolate will melt within a minute or two. I find this easier and less messy than trying to pour the melted chocolate into the bag.
Line a small cookie sheet with parchment paper. Pipe out the outline of a bunny ear, measuring about 1 1/2 inches high, onto the paper and fill in with more chocolate. Repeat until you have 12 bunny ears.
Twist the very end of the decorating bag closed and add a small drop of red oil based dye into the remainder of the chocolate through the top of the bag. Holding the closed end tightly, squish the chocolate around until the red dye is blended evenly into the chocolate. Untwist the bottom of the bag and pipe the now pink chocolate onto the center of the white bunny ears. Place the cookie sheet into the freezer for 5 minutes to harden the bunny ears. Keep in the freezer until you are ready to use them because they will be easier to handle when you are “gluing” them to the popsicles.
Place 1/4 cup of milk chocolate chips inside a disposable decorating bag and melt the chocolate the same as above, using a cup of hot water . Snip a very small piece from the bottom of the bag to pipe the chocolate from.
Work with one lemon coconut popsicle at a time to avoid the popsicles from softening. Pipe a dime-sized amount of melted chocolate onto the bottom back of one bunny ear and place onto the top left corner of the popsicle. Repeat with the second ear, placing it on the top right side of the popsicle.
Pipe two small dots of chocolate onto the middle of the popsicle for the eyes. Pipe a nose below the eyes and quickly place a pink heart shaped candy sprinkle onto the center. Pipe two or three whiskers on each side of the nose and then finally, pipe a mouth underneath the nose.
Turn the popsicle over and pipe a dot of melted chocolate onto the bottom of a white Hershey Kiss and place on the bottom center of the popsicle to make a bunny tail. Place the popsicle back in the freezer and move on to the next popsicle until they are all decorated.
That’s it! Store the Easter bunny lemon coconut popsicles in the freezer until you are ready to eat them. Using the Zoku Storage Case, the popsicles are store upright and they don’t touch each other or move around, protecting the bunny ears and tails. These lemon coconut popsicles can be enjoyed any time of the year, just skip the Easter bunny decorations and serve them plain. Enjoy!
- 1 1/4 cups coconut milk
- 1/2 cup shredded sweetened coconut
- juice of one fresh lemon
- 2/3 cup white chocolate chips
- 1/3 cup coconut oil
- 1/2 cup white chocolate chips
- 1/4 cup milk chocolate chips
- red oil-based food dye
- heart shaped candy sprinkles
- 6 white Hershey Kisses
- 1 cup shredded sweetened coconut
- 2 disposable decorating bags
- Using a hand held citrus juicer, squeeze the juice from one fresh lemon into a blender or food processor.
- Add the coconut milk and 1/2 cup of shredded coconut to the blender and blend for 3 minutes.
- Pour the lemon coconut milk mixture into the Zoku Quick Pop Maker after placing the sticks inside first and allow to freeze for 10 minutes.
- Remove the popsicles using the Zoku Super Tool and repeat with the remaining lemon coconut milk mixture.
- Store the popsicles on a cookie sheet lined with parchment paper until you are ready to decorate them.
- While the popsicles are freezing, place 2/3 cup white chocolate chips and 1/3 cup of coconut oil in a glass bowl. Place the bowl over a pan of simmering water or melt the chocolate in the microwave at 30 second intervals.
- Pour the melted white chocolate into the Zoku Chocolate Station.
- Dip lemon coconut popsicles into the melted chocolate one by one and allow to harden for 15 to 20 seconds before placing back in the freezer.
- If you would like to make furry Easter Bunny popsicles, place 1 cup of shredded coconut into one of the topping trays that come with the chocolate station. Immediately after dipping into the melted chocolate, quickly dredge the popsicles through the coconut.
- Place 1/2 cup of white chocolate chips in a decorating bag and 1/4 cup milk chocolate chips into the other decorating bag.
- Fill a mug with very hot water. Place the bottoms of the bags into the water. It will take a few minutes to melt.
- Snip the very bottom off of the bag of white chocolate and pipe onto a sheet of parchment paper in the shape of bunny ears, measuring approximately 1 1/2 inches high. Make 12 bunny ears.
- Add a drop of red oil-based food dye to the bag, and holding the bottom closed, squish the chocolate around until it is blended and a light pink color.
- Pipe the pink chocolate into the centers of the white bunny ears.
- Place in the freezer for 5 minutes to harden.
- Snip a small hole in the bottom of the bag with the milk chocolate chips.
- Pipe a small dot on the back of each ear and attach to the tops of the popsicles.
- Pipe two eyes, a nose, whiskers and a mouth onto each popsicle. Place a heart shaped candy sprinkle onto the center of the nose.
- Turn the popsicles around and pipe a small dot of chocolate onto the white Hershey Kisses and attach to the bottom to make a bunny tail.
- Store in the freezer in a Zoku Storage Case or in a container lined with parchment paper until you are ready to eat them. Enjoy!
I started with the tail, my daughter ate the ears first and my son popped the bunny nose in his mouth first! What part of the Easter bunny would you eat first? The ears, nose or tail?
If you liked this recipe for Easter Bunny Lemon Coconut Popsicles, you may like these other Easter recipes and articles of mine too!
Follow my Easter Pinterest board for more fun-filled ideas for Easter!
Follow Glitter ‘N’ Spice’s board Easter on Pinterest.