It’s popsicle week! If you haven’t heard of it before, Billy from Wit and Vinegar has put on this “virtual party” all about popsicles for the past couple of years! I’ve always followed along, but I’ve never participated myself! I knew it was a MUST this year..SO much fun!!
I thought a bunch about what type of popsicle I wanted to make. Soooo many ideas and so hard to choose! You can go boozy, sweet, creamy, fruity, chocolatey…the list goes on. Problems of a girl who’s “favorite” flavor is every flavor. Can anyone else relate?!
Bu then I had an idea! I’ve been super obsessed with making my own cold brew lately. It’s so incredibly easy, and it tastes AMAZING. So, a popsicle that is welcomed at breakfast? I’m IN.
These aren’t just coffee flavored, they’re toasted coconut AND mocha! And super creamy from the full-fat coconut milk. So freaking delicious. However, I’m such a purist when it comes to my coffee. No sweetener, just a little bit of almond milk, and sometimes I’ll even drink it black. But in these instances, I’ll go all out!
Or sometimes when I just want a little treat, I’ll get a crazier coffee drink. Why not, right? It feels fun and indulgent.
Oh, and I can’t forget about the dark chocolate drizzle. Because evvvverything is better with dark chocolate. Am I right?!
It hardens and almost tastes like that “magic shell” stuff I used to eat as a kid….anyone else?
These would be SO much fun to make for the 4th!
- ¾ c. coconut flakes, toasted (I just toast mine in a dry skillet over medium heat..but watch carefully, they burn quickly!)
- 1 (13.5 ounce) can full-fat coconut milk
- 1⅓ cups cold brew coffee (store bought or homemade)
- 2 tablespoons cocoa powder
- 5 tablespoons maple syrup
- 2 ounces dark chocolate, chopped
- 2 teaspoons coconut oil
- To a blender, add one-third of the toasted coconut, the coconut milk, cold brew coffee, cocoa powder, and maple syrup. Blend until creamy.
- Pour mixture into popsicle molds and freeze for 2 hours to allow the tops to set. Add popsicle sticks, and freeze for an additional 4 hours or overnight.
- Once frozen, remove the pops according to your mold's instructions.
- Melt the dark chocolate in 30 second increments and stir in the coconut oil until melted. Drizzle on the pops and quickly sprinkle with the remaining toasted coconut (the chocolate will set quickly!).