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Do you remember standing in line at your local swim club’s concession stand in the summer? Your bare feet are slightly wrinkled, a towel is draped over your shoulders, and the dollar bills in your hand are limp and wet. You stare up at the concession stand menu, focused on one thing and one thing only: popsicles. There are so many options. A classic red, white, and blue Bomb Pop? The Two Ball Screw Ball in a cone cup? Or what about a neon blue Freeze Pop, the kind that comes in a long, plastic tube?

Every year when summer rolls around, we think back to this memory imprinted in our brains. While we may have outgrown the classic frozen options we used to love (if I even think about a Bomb Pop, I get a cavity), popsicles are still a summer must. Enter these coconut raspberry popsicles with – wait for it – melty, delicious dark chocolate. The ingredients are simple and the execution is even more so.

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Here’s a delicious and healthy twist on the classic jalapeño popper, stuffed with less cheese and filled with grilled corn and bell peppers. Grilling brings out these ingredients’ inherent sweetness, and, along with a bit of smoked paprika, gives the rich stuffing a smoky flavor you’ll love. If you have a grill pan for the outdoor grill, this might be a good time to use it to keep the peppers from tipping between the grill grates. Serve as a fun party appetizer, or as a side with grilled chicken or pork.

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