In a small mixing bowl, combine
Brown Sugar (1 Tbsp)
Dark Cocoa Powder (1 tsp)
, and the
Espresso (3 fl oz)
while it is still hot. Then let cool.
Chocolate Chunks (1/2 cup)
into small bits by hand or by crushing with rolling pins.
Sprinkle equal amounts, just enough to cover the tip, of chocolate chunks in each of the 6 popsicle molds.
Pour cool espresso into the molds. Try to cover the chocolate chunks.
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.
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!