Layered Vegan Coconut Coffee Pops
Prep Time: 1 hour total prep, 6 - 12 hours total time
This recipe will always hold a special place in my heart, as it brings together three of my all time favorite treats (coffee, coconut & frozen desserts). I first discovered how easy it was to create your own frozen treats this past summer, and have quickly fallen in love with the process.
Since then I’ve managed to ‘freeze’ my favorite morning smoothie, vegan puddings, sorbets, even a remodeled a frozen version of some of our MacroBar flavors! There is truly a limitless amount of combinations waiting to be made, and I hope to share some of my other favorites soon. In the meantime I hope you enjoy one of my easiest and most treasured delights!
Ingredients
- 1 set Frozen Popsicle Molds
- 1 bundle Wooden popsicle sticks
- 1 can Non stick cooking spray
- 1 can Organic Coconut Milk
- 12 ounces Organic Cold Brew Coffee / Chilled Coffee
- 1 tbsp Vanilla extract, or your favorite coffee additions (optional).
Directions
1. Prepare your coffee and brew to your preferred strength. **Note there will be a layer that will consist of just coffee, so if you are not partial to the taste of strong black coffee, i’d recommend preparing a weaker batch.
2. Spray your popsicle molds with non stick spray to prevent our layers from sticking to the molds.
3. In a small bowl, pour & stir coconut milk until silky smooth & chunk free.
4. Using a small funnel or spouted cup pour your first layer of pure coconut milk into the molds. (Eyeballing about 1 inch per layer / ⅓ of the mold). Once poured leave in freezer for at least two hours. In order to create perfectly straight layers it is essential that each layer be entirely frozen before topping with the next mixture.
5. Combine a mix of your remaining coconut milk & coffee for your middle layer, as well as vanilla flavoring / any additional coffee fixings.
6. Remove popsicles from freezer once frozen. Before adding in your second layer, penetrate your bottom layer with wooden popsicle sticks & pour second layer on top. Freeze again for a minimum of two hours.
7. Add in the remaining plain coffee you have left over on top of the bottom two layers. Be sure to fill the molds all the way to the top & freeze again for two hours. If you’d like to top your molds with any other treats (chocolate covered chia seeds, chopped almonds etc) remove the molds from the freezer after 45 minutes and sprinkle across the top.
8. For good measure, I always like to let my pops freeze for an additional 6 - 8 hours, but they should be set after the final two hours. When ready to eat, i’ve found that removing the individual molds from the tray & running each under lukewarm after for 10 - 15 seconds helps pull the pop out smoother.
9. As an added bit of sweetness, I like to dip my pops in almond butter, pearl butter or coconut whipped cream. - enjoy!