COFFEE AND COCONUT MILK POPSICLES
My plan for surviving our first big heat wave of the summer? Stacks on stacks on stacks of these creamy, frosty, cool coffee coconut milk popsicles. They’re so good, like a frappuccino on a stick. Just three main ingredients and a blender needed, so you won’t even break a sweat getting your freezer stocked with frozen coffee goodness.
Dates lend the perfect amount of sweetness, while also keeping these refined sugar free. Full fat coconut milk makes for a creamy base that’s easy to blend, so no high powered blender is required. For the coffee, I used instant coffee. By using granules instead of cooled brewed coffee, you reduce the amount of water and therefore up the amount of creaminess. You can also use my favorite herbal coffee subsitute, Dandy Blend. I included some optional add-ins, like vanilla extract and cacao nibs, but really these are so satisfying even without them. I also left some suggestions for further reducing any ice crystals for the smoothest, creamiest results, but honestly, a little icyness on a hot day isn’t necessarily a bad thing.
Feel free to enjoy them in all their glorious simplicity, or get creative and embellish with a little melted dark chocolate, cacao nibs, and toasted coconut flakes. Either way you can’t go wrong.
Here’s to staying cool, friends!
COFFEE AND COCONUT MILK POPSICLES
makes about 6 popsicles
INGREDIENTS
- 1 can full fat coconut milk (I like Thai Kitchen)
- 6 large, soft pitted medjool dates (if they are dry or hard, soak for 5 minutes in hot water and drain)
- 1 tsp instant coffee, espresso powder (or more for a stronger coffee flavor), or 1 tbsp non-coffee Dandy Blend
- 1/2 tbsp vanilla extract (optional)
- pinch of salt (optional)
INSTRUCTIONS
Get the full instruction @feedingyourbeauty.com
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