Coconut Coffee Cream Pops

Coconut Coffee Cream Pops requires approximately 6 hours from start to finish. This side dish has 264 calories, 3g of protein, and 23g of fat per serving. This recipe serves 3 and costs $1.05 per serving. This recipe from Running to the Kitchen has 1592 fans. If you have vanillan extract, maple syrup, unsweetened shredded coconut, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 48%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Coconut Cream Pops (limber De Coco), Coconut coffee ice cream, and Coffee Coconut Ice Cream.

Servings: 3

Preparation duration: 360 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Whisk together a cup of the coconut milk with 1 tablespoon maple syrup and teaspoon vanilla extract in a small bowl. Pour the mixture evenly between the 3 paper cups. Place the cups in the freezer for at least 1 hour to set.

Remove the cups from the freezer, whisk together the coffee with 1 tablespoon of the coconut milk and pour the coffee mixture evenly between the 3 cups. Place back in the freezer for 45 minutes.

Toast the coconut and chopped hazelnuts in a skillet over medium heat until golden. Set aside.

Remove the cups from the freezer, gently place the ice pop stick into the coffee layer which should be about half frozen.

Whisk together the remaining cup coconut milk with the remaining 1 tablespoon maple syrup and teaspoon vanilla in a small bowl and pour evenly between the 3 cups making sure the ice pop stick stays in place in the middle of the cup.

Sprinkle the toasted coconut and hazelnut mixture on top of the coconut cream layer and return the cups to the freezer for at least 4 hours to fully freeze before serving.

 

Step by step:

1. Whisk together a cup of the coconut milk with 1 tablespoon maple syrup and teaspoon vanilla extract in a small bowl.

2. Pour the mixture evenly between the 3 paper cups.

3. Place the cups in the freezer for at least 1 hour to set.

4. Remove the cups from the freezer, whisk together the coffee with 1 tablespoon of the coconut milk and pour the coffee mixture evenly between the 3 cups.

5. Place back in the freezer for 45 minutes.Toast the coconut and chopped hazelnuts in a skillet over medium heat until golden. Set aside.

6. Remove the cups from the freezer, gently place the ice pop stick into the coffee layer which should be about half frozen.

7. Whisk together the remaining cup coconut milk with the remaining 1 tablespoon maple syrup and teaspoon vanilla in a small bowl and pour evenly between the 3 cups making sure the ice pop stick stays in place in the middle of the cup.Sprinkle the toasted coconut and hazelnut mixture on top of the coconut cream layer and return the cups to the freezer for at least 4 hours to fully freeze before serving.

Nutrition Information:

covered percent of daily need