I tried to do laundry on Tuesday, but I ate sliders and listened to records instead. I tried to help Elliot not hear fireworks by blaring music, but he couldn’t ignore them no matter how loudly I blared Otis Redding’s romance tunes. I tried out a new dance move in front of the mirror, but it looked way cooler in my head, and now I think I should probably keep dancing to myself, in my apartment, when home alone, or just stick to the slow-dancing thing. I tried to do the dishes every night, but instead I ordered carry-out and watched tv shows. I tried freezing a coffee and coconut milk popsicle concoction, but somehow all the coffee flavor sunk to the bottom (or top) while freezing.
So I’m pretty glad that when I tried making these popsicles, they worked! These coffee pops are lightly sweet and coconut-creamy. The chocolate mocha-fies these in a respectable way. The sprinkles give them a crunch and a prettiness that I just can’t ignore. I like to eat them for a post-work pick-me-up. (Holy hyphenation.) I like to eat them in the backyard near my tiki fence while people walk by and Elliot curses at them as only a 14 pound dog with serious sass and a heart of gold can.
So, now I want to make them peanut butter (probably because of Nicole) and I want to melt ice cream to freeze in a pop (probably because of Cindy) and thank goodness summer just began because I want to try to make plenty more pops this season. Check out all the other Popsicle Week Dreams right HERE.
Mocha Ice Pops (makes 10 popsicles)
- 1 can full fat coconut milk
- 1 1/2 cups cold brew coffee (or regularly brewed)
- 1/4 cup maple syrup or brown sugar simple syrup
- 2 t vanilla exract
- 10 oz. semisweet chocolate chips
- 2 T coconut oil
- Whisk together the coconut milk, coffee, maple syrup, and vanilla. Taste and add more coffee or maple syrup to taste. Fill ice pop mold, insert sticks, freeze overnight.
- Melt together the chocolate and coconut milk in 30 second intervals in the microwave until smooth. Remove popsicles from mold, Dunk in chocolate, add sprinkles, place on a parchment lined baking sheet. Pop in the freezer until solid. Serve right away or store in a sealed container in the freezer or zip-top bag. Enjoy in lieu of coffee in the morning or afternoon.
Yay! Click HERE for a printable pdf of the recipe above.
P.S. All of these photos were taken with my iPhone 5 and edited with the VSCO app.