Filed Under: 30 minutes or more, Bake Sale, Birthday, Chocolate, Dessert, holiday baking, Pregnancy

Nanaimo Pops

Looking to win over a crowd? Try this adorable spin on a west-coast specialty that's sure be a hit at birthdays or barbecues.

December 9th, 2015

By LeeAnne Wright
From the Summer 2010 print edition.

If you've got a kiddo with a nut allergy in attendance, swap the nuts for 1/4 cup rice crisps or add more coconut.
Prep Time
Prep to Pop time: 25 minutes
  • 1/2 cup + 2 tbsp butter
  • 2 tbsp granulated sugar
  • 1 egg
  • 2/3 cup chocolate cookie crumbs
  • 1/4 cup finely chopped walnuts
  • 1/2 cup unsweetened coconut
  • 1 tbsp crème fraiche or whipping cream
  • 1 tbsp vanilla custard powder
  • 1 cup icing sugar
  • 1 cup chocolate chips
  • 18 lollipop sticks
  1. Combine 1/4 cup butter and granulated sugar in a bowl and set over a pot of simmering water, stirring until butter has melted.

  2. Whisk in egg and stir until mixture has thickened, about 5 minutes.

  3. Remove from heat and stir in chocolate cookie crumbs, walnuts and coconut.

  4. Spoon heaping teaspoons of mixture and form in to 1-inch discs. These will be the bases of the pops. Chill while making next layer.

  5. For the filling, cream together 1/4 cup butter, crème fraiche (or whipping cream). Mix in custard powder and icing sugar, adding additional cream if mixture is too stiff.

  6. Mound 1 tablespoon of the filling over the chilled discs. Chill in the freezer until firm and then insert a lollipop stick into the middle of the filling.

  7. Melt chocolate chips in a bowl over a pot of simmering water. Stir in 2 tbsp butter and mix until combined.

  8. Dip each pop into chocolate and let excess drip off. Set on rack to harden and then transfer to freezer until ready to serve.

Nanaimo Pops
Photography by Edward Pond
Food Styling by LeeAnne Wright

One response to “Nanaimo Pops”

  1. Sarah R says:

    You might want to proofread step #1… don’t think you want things mixing in a BOWEL

Leave a Reply

Your email address will not be published.