EatrunwaychefDesserts

Double Mocha Coconut Popsicles

EatrunwaychefDesserts
Double Mocha Coconut Popsicles

 

A popsicle a day keeps the doctor away.

 

My doctor didn't say that, but I'm going to pretend she did, because popsicles > vitamins. I'm positive I'm not alone in that sentiment! 

I'm also pretty positive that I won't be alone in my sentiments about these double mocha coconut popsicles. Yeah, I said it, double mocha + coconut + popsicle. It's a real thing, a very delicious real thing that I plan to be indulging in all summer long. I mean, honestly, why have an iced coffee when you can just have a popsicle? Not to mention, double the mocha, double the fun!

This popsicle recipe is quite easy to make and only requires a handful of ingredients. They're also relatively guilt-free, which is a good thing for those of us planning to eat these on the reg. Honestly, the only downside (if you can really call it that) of this recipe is playing the freezer waiting game. Then, again, I guess that's the downside to any popsicle recipe. But I promise these are so worth the wait because they're basically chilled little slices of caffeinated heaven on a stick with the perfect amount of salty chocolate flavor sprinkled throughout. I mean, are you starting to understand why I'm permanently changing my morning coffee order from here on out? I'm certainly no gambler, but if I was, I'd bet a pretty penny that, after you try these popsicles, you'll be forever changing your morning coffee routine, too!

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What's your favorite kind of popsicle?


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DOUBLE MOCHA COCONUT POPSICLES

yields 6

INGREDIENTS

  • 1 can reduced-fat or light coconut milk
  • 1-2 tablespoons instant coffee (use 2 tbsp. if you prefer a stronger coffee flavor, or using only 1 tbsp. for a light flavor)
  • 3 tablespoons cocoa powder
  • 3 tablespoons coconut sugar
  • A large pinch of sea salt
  • 1/4 cup chopped chocolate covered espresso beans

INSTRUCTIONS

In a medium-sized saucepan, set over medium heat, combine all the ingredients except for the espresso beans. Cook, whisking continuously, for about 1 1/2-2 minutes, or just until the coconut fat, cocoa powder and coffee have all dissolved. Remove from the heat and allow to cool to room temperature.

Once cooled, divide the mixture between 6 popsicle molds (you may need to whisk the liquid briefly beforehand as sometimes some of the ingredients will settle a bit). Sprinkle a few espressos bean pieces into each mold, add the popsicle stick and then place in the freezer until set, about 6 hours, or, ideally, overnight. Then, enjoy when ever you need a cool and refreshing treat! I hear they may or may not also make great replacements for morning coffee during the hot summer months ;)