Creamy Coffee Popsicles Recipe

8 popsicles


15 minutes


15 minutes + 6 hours to freeze


For the Popsicles:

  • 1 (14 ounce) can full fat coconut milk
  • 4-6 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1 ½ - 2 cups brewed, black coffee, cooled

For the Chocolate Shell (optional):

  • 12 ounces dark chocolate, make sure it is vegan if needed
  • 1/3 cup coconut oil
  1. In a blender, combine the coconut milk, honey and vanilla. Blend until completely smooth.
  2. Divide the coffee among 8 popsicle molds, filling 1/3 of the way up. Pour the coconut milk over the coffee. Place the tops on the popsicle molds and then insert the popsicle sticks. Place the molds in the freezer and freeze until firm, about 6 hours.
  3. To make the chocolate shell. Combine the chopped chocolate and coconut oil in a medium saucepan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the pops.
  4. To remove the popsicles run the mold under hot water for 10 seconds and then pull the popsicles out of the molds.
  5. If desired, remove the pops from the freezer one at a time and dip in the chocolate shell. Eat, or store in the freezer until ready to eat. Repeat with the remaining pops.