These creamy Iced Coffee Coco Espresso Popsicle taste just like coffee ice cream, except the cream part is dairy-free!
Total Time
20min
4.8
5 Ratings
Author: SideChef
Servings:
6
Ingredients
•
3
fl oz
Freshly Brewed
Espresso
•
3
cups
Light Coconut Milk
•
2
tsp
Brown Sugar
•
1/2
cup
Chocolate Chunks
•
1
tsp
Dark Cocoa Powder
Cooking Instructions
1.
In a small mixing bowl, combine Brown Sugar (2 tsp), Dark Cocoa Powder (1 tsp), and the Espresso (3 fl oz) while it is still hot. Then let cool.
2.
Break the Chocolate Chunks (1/2 cup) into small bits by hand or by crushing with rolling pins.
3.
Sprinkle equal amounts, just enough to cover the tip, of chocolate chunks in each of the 6 popsicle molds.
4.
Pour cool espresso into the molds. Try to cover the chocolate chunks.
5.
Pour in the Light Coconut Milk (3 cups). Pour slowly for the liquids to be separate or you can mix the liquids with a popsicle stick if you prefer a solid milky coffee color.
6.
Place popsicles sticks in the center and freeze overnight. For easy removal of popsicles, run molds under hot water for a few seconds. Serve and enjoy!
Nutrition Per Serving
CALORIES
142
FAT
10.5 g
PROTEIN
0.9 g
CARBS
13.0 g
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