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COFFEE AND COCONUT MILK POPSICLES

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Title : COFFEE AND COCONUT MILK POPSICLES
link : COFFEE AND COCONUT MILK POPSICLES
Our weather forecast starting this weekend into next week is looking a bit… subtropical. Temps in the 90s, high humidity, thunderstorms. I can feel my brow starting to perspire just thinking about it. Not to worry though, because I have the antidote.

Ingredients:


  • 6 large, soft pitted medjool dates {if they are dry or hard, soak for 5 minutes in hot water and drain}
  • 1 can full fat coconut milk
  • pinch of salt (optional)
  • 1 tsp instant coffee, espresso powder (or more for a stronger coffee flavor)
  • or you can using 1 tbsp non-coffee Dandy Blend
  • 1/2 tbsp vanilla extract (optional)


Optional add-ins or toppings after freezing: cacao nibs, coconut flakes, melted dark chocolate

Directions: 


  • Blend everything together in your blender until smooth, then tap the blender on the counter to reduce the amount of large bubbles. 
  • You could even let it set in the fridge for an hour or two, as is sometimes done when making ice cream, but I usually just get to pouring and freezing right away.
  • Taste and add more instant coffee granules for a stronger coffee flavor or another date or two for sweeter pops. Pour the mixture in your popsicle molds or small paper cups. 
  • Add in some cacao nibs, if desired. Freeze for about 30 minutes and then add the popsicle sticks. Freeze until firm. Run popsicle molds or cups under warm water to release them. Drizzle with melted chocolate and sprinkle with coconut, if you want to get fancy-shmancy.


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