Description
Toasted Coconut Latte Popsicles are your go-to summer indulgence, seamlessly blending the tropical sweetness of coconut with the robust flavor of cold brew coffee. These refreshing, vegan treats are not overly sweet, making them perfect for hot days by the pool or backyard barbecues. Crafted with wholesome ingredients like coconut cream and maple syrup, these popsicles offer a guilt-free dessert option that is sure to impress guests and keep you cool all summer long.
Ingredients
Scale
- 1/2 cup unsweetened coconut flakes
- 2 cups coconut cream
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon pink Himalayan salt
- 1 cup cold brew coffee
- 1 cup coconut cream
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pink Himalayan salt
Instructions
- Preheat your oven to 325°F. Spread unsweetened coconut flakes on a baking sheet and toast for 3-5 minutes until golden, then let cool.
- In a high-speed blender, combine toasted coconut flakes, 2 cups of coconut cream, maple syrup, vanilla extract, and pink Himalayan salt. Blend until smooth and strain through cheesecloth.
- Pour the mixture halfway into popsicle molds and freeze for 1 hour.
- Rinse the blender, then blend remaining coconut cream, cold brew coffee, maple syrup, vanilla extract, and pink salt until smooth.
- Fill molds with the coffee mixture and freeze for at least 3 hours or until solid.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg