Cooking Instructions
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Step 1
In a small mixing bowl, combine Brown Sugar (2 1/2 teaspoon), Dark Cocoa Powder (1 teaspoon), and the Espresso (3 fluid ounce) while it is still hot. Then let cool.
Step 2
Break the Chocolate Chunks (1/2 cup) into small bits by hand or by crushing with rolling pins.
Step 3
Sprinkle equal amounts, just enough to cover the tip, of chocolate chunks in each of the 6 popsicle molds.
Step 4
Pour cool espresso into the molds. Try to cover the chocolate chunks.
Step 5
Pour in the Light Coconut Milk (3 cup). 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.
Step 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!
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