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Toasted Coconut Mocha Cold Brew Popsicles

These popsicles are made with cold brew coffee and coconut milk, and they're drizzled with dark chocolate and toasted coconut! The perfect summer treat!

Course Dessert
Prep Time 6 hours 15 minutes
Servings 10 popsicles
Author Molly | Spices in My DNA


  • 3/4 cup 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
  • 1 1/3 cups cold brew coffee (store bought or homemade)
  • 2 tablespoons cocoa powder
  • 5 tablespoons pure maple syrup
  • 2 ounces dark chocolate, chopped
  • 2 teaspoons coconut oil


  1. To a blender, add one-third of the toasted coconut, the coconut milk, cold brew coffee, cocoa powder, and maple syrup. Blend until creamy.

  2. 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.

  3. Once frozen, remove the pops according to your mold's instructions.

  4. 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!).