Happy Monday, friends!
How was your weekend? It has been ridiculously hot here lately, to the point that even going outside is painful–I want my outdoor summer back!
So before rehearsal Saturday morning, I whipped together these coconut cream coffee popsicles to have as a treat when I got done and to use to cool off on these hot days. We’ve been making a lot of iced coffee at home recently anyway, so this was the perfect use of the leftovers.
Hope you enjoy!
(PS – this marble tray is from Target and so gorgeous IRL!)
Coconut Cream Coffee Popsicles
Makes about 6 popsicles
1 cup full-fat coconut milk
1 cup cold brewed coffee
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
3 tablespoons maple syrup
2 tablespoons cacao nibs
2 tablespoons shredded unsweetened coconut
Combine coconut milk, coffee, vanilla, cinnamon, maple syrup, and cacao nibs in a large bowl and whisk to combine.
Sprinkle shredded coconut into the bottom of each popsicle mold.
Using a small ladle or measuring cup, pour an even amount of coconut milk + coffee mixture into each popsicle mold, leaving about 1/4 inch room at the top of each. Place tops onto mold.
Freeze the popsicles at least 4 hours, or according to popsicle mold directions.
Time: 5 minutes hands-on, 4+ hours to chill