Toasted Coconut Mocha Cold Brew Popsicles Recipe

Introduction

Enjoy a refreshing pick-me-up with these Toasted Coconut Mocha Cold Brew Popsicles. Combining rich cold brew coffee, creamy coconut milk, and dark chocolate, these treats are perfect for coffee lovers looking for a cool twist.

Ingredients

• 3/4 cup coconut flakes, toasted
• 1 (13.5 ounce) can full-fat coconut milk
• 1 1/3 cups cold brew coffee (store bought or homemade)
• 2 tablespoons cocoa powder
• 5 tablespoons pure maple syrup
• 2 ounces dark chocolate, chopped
• 2 teaspoons coconut oil

Instructions

1. Step 1: Toast the coconut flakes in a dry skillet over medium heat, stirring frequently. Remove from heat once golden and fragrant to avoid burning.
2. Step 2: Add one-third of the toasted coconut, coconut milk, cold brew coffee, cocoa powder, and maple syrup to a blender. Blend until creamy and smooth.
3. Step 3: Pour the mixture into popsicle molds, filling each about three-quarters full. Freeze for 2 hours to allow the tops to set.
4. Step 4: Insert popsicle sticks and continue freezing for an additional 4 hours or overnight until completely solid.
5. Step 5: Remove the popsicles from the molds according to your mold’s instructions.
6. Step 6: Melt the dark chocolate in 30-second increments in the microwave, stirring after each, then stir in the coconut oil until smooth.
7. Step 7: Quickly drizzle the melted chocolate over the popsicles and immediately sprinkle with the remaining toasted coconut before the chocolate sets.

Tips & Variations

• Use homemade cold brew for the freshest flavor and control over caffeine strength.
• Swap maple syrup for honey or agave nectar if preferred.
• Add a pinch of sea salt to the chocolate drizzle for a salted mocha twist.
• For a creamier texture, chill the blended mixture in the fridge before freezing.

Storage

Store popsicles in an airtight container or tightly wrapped in plastic wrap in the freezer for up to 2 weeks. To enjoy, let them sit at room temperature for a few minutes before eating to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, regular milk or any plant-based milk can be used, but coconut milk adds a rich flavor and creamy texture that complements the coconut flakes.

How do I prevent the popsicles from melting too quickly?

Make sure to freeze them completely before removing from molds. Serving immediately after removing or keeping them in a well-frozen environment will help them last longer.

Toasted Coconut Mocha Cold Brew Popsicles Recipe

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★★★★★

4.5 from 106 reviews

• Author: Isabella
• Total Time: 6 hours 40 minutes (includes all freezing times)
• Yield: 6 popsicles 1x
• Diet: Vegan

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Description

These Toasted Coconut Mocha Cold Brew Popsicles combine rich cold brew coffee with creamy coconut milk and a hint of chocolate for a refreshing and indulgent frozen treat. Toasted coconut flakes add a delightful crunch and tropical flavor, while a dark chocolate drizzle on top elevates the popsicles with a decadent finish. Perfect for coffee lovers looking for a unique summer dessert or snack.

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Ingredients

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For the Popsicles

• 3/4 cup toasted coconut flakes (toasted in a dry skillet over medium heat)
• 1 (13.5 ounce) can full-fat coconut milk
• 1 1/3 cups cold brew coffee (store bought or homemade)
• 2 tablespoons cocoa powder
• 5 tablespoons pure maple syrup

For the Chocolate Drizzle

• 2 ounces dark chocolate, chopped
• 2 teaspoons coconut oil

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Instructions

1. Prepare the blend: Add one-third of the toasted coconut flakes, coconut milk, cold brew coffee, cocoa powder, and maple syrup to a blender. Blend the mixture until it turns creamy and smooth.
2. Freeze the popsicles: Pour the blended mixture into popsicle molds. Freeze for 2 hours until the tops start to set, then insert the popsicle sticks. Freeze for an additional 4 hours or overnight to fully solidify.
3. Remove from molds: After freezing, carefully remove the popsicles from the molds according to your mold’s instructions to avoid breaking.
4. Melt the chocolate drizzle: Melt the dark chocolate in 30-second increments in a microwave, stirring in between. Once fully melted, stir in the coconut oil until the mixture is smooth.
5. Drizzle and garnish: Quickly drizzle the melted chocolate over the popsicles and immediately sprinkle with the remaining toasted coconut flakes. The chocolate will set quickly, creating a beautiful, crunchy topping.

Notes

• Watch the coconut flakes carefully while toasting, as they can burn quickly on medium heat.
• Using full-fat coconut milk gives the popsicles a richer and creamier texture.
• You can substitute maple syrup with another liquid sweetener if desired, but maple adds a nice depth of flavor.
• For best results, use dark chocolate with at least 70% cocoa content for the drizzle.
• These popsicles can be stored in an airtight container in the freezer for up to 2 weeks.

• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes (includes freezing time)
• Category: Dessert
• Method: Blending
• Cuisine: American

Keywords: Toasted Coconut Mocha Popsicles, Cold Brew Popsicles, Coffee Popsicle Recipe, Vegan Coffee Dessert, Coconut Mocha Frozen Treat