Vegan Coffee and Coconut Milk Popsicles

Vegan 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.

Vegan Coffee and Coconut Milk Popsicles

THE RECIPE

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

Blend everything together in your blender until smooth, then tap the blender on the counter to reduce the amount of large bubbles. You could even let it set in the fridge for an hour or two, as is sometimes done when making ice cream, but I usually just get to pouring and freezing right away. Taste and add more instant coffee granules for a stronger coffee flavor or another date or two for sweeter pops. Pour the mixture in your popsicle molds or small paper cups. Add in some cacao nibs, if desired. Freeze for about 30 minutes and then add the popsicle sticks. Freeze until firm. Run popsicle molds or cups under warm water to release them. Drizzle with melted chocolate and sprinkle with coconut, if you want to get fancy-shmancy.


Source: feedingyourbeauty.com

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