These deliciously creamy Iced Coffee Popsicles are made by infusing coconut milk with ground coffee for an extra creamy, extra caffeinated, refreshing breakfast popsicle!
These are gluten free, dairy free, free of refined sugar (paleo), and vegan-friendly as well!
These iced coffee popsicles are perfect to start your day
With summer in full swing, we’ve swapped our hot coffees for iced coffees in the mornings. When I’m in a light dessert-worthy mood, I usually opt for a coffee slushie (or Nutella coffee slushie ) or an iced coffee like this Starbucks copycat brown sugar oat milk shaken espresso .
But lately, I’ve been wanting to switch things up even more. Enter, Iced Coffee Popsicles!
These iced coffee popsicles are made with coconut milk, and they are a wonderfully refreshing way to start your day in the summer. They are creamy and caffeinated with a delicious nutty flavor thanks to the coconut, and make for a great breakfast popsicle as well.
Ingredients to make iced coffee popsicles
You only need 4 ingredients to make these.
- Coconut milk
- Coffee
- Honey (or any sweetener of your choice)
- Gelatin (or agar agar for a vegan option)
Why these iced coffee popsicles are special
What sets these popsicles apart from other iced coffee popsicles is that, instead of mixing brewed coffee with milk (or coconut milk in this case) and then freezing the mixture, I infuse the coconut milk with ground coffee!
The result is an extra creamy iced coffee popsicle that’s also packed with coffee flavor without being too overwhelming! It’s the best of both worlds.
And these are ridiculously easy to make too. They are also perfectly sweet for my taste, but the good news is that you can easily adjust the sweetness level to suit your tastes. The only ingredient in this list that could be confusing might be the gelatin.
Why add gelatin to these iced coffee popsicles?
Adding gelatin is completely optional, but personally, I find that the gelatin helps stabilize the coffee and coconut mix and results in slow melting popsicles .
Which comes in especially handy if you’re enjoying these iced coffee popsicles outside in the sun in hot weather.
These iced coffee popsicles (breakfast popsicles) are gluten free, dairy free and free of refined sugar (paleo) as well!
They are not vegan however, because of the gelatin, but you can easily make ’em vegan, simply by leaving out the gelatin altogether, or by using agar agar in place of gelatin.
But however you make them, I guarantee you guys will love these creamy, refreshing, breakfast-worthy iced coffee popsicles! Plus, I’m a total sucker for dessert for breakfast! 🙂
More delicious popsicle recipes
- Spicy pineapple popsicles (paletas)
- Lychee cantaloupe popsicles
- Creamy vanilla popsicles
- Vanilla and chocolate protein popsicles
- Red velvet pudding popsicles
- Peach melba popsicles
- Oreo popsicles
- Chocolate pudding popsicles
- Mango coconut popsicles
Recipe
Iced Coffee Popsicles
Ingredients
- 3 1/2 cups canned unsweetened coconut milk about 2 x 13.5 oz cans
- 1/4 cup medium ground coffee 20 g of coffee
- 1/4 cup honey you can use more honey to taste
- 2 tbsp water
- 1 tsp powdered gelatin
See notes for substitutions
Instructions
- Add the coconut milk, coffee and honey into a saucepan. Heat the ingredients over medium high heat while stirring, to dissolve the honey and bring the coconut milk to a simmer.
- Remove the saucepan from the heat and allow the coffee to be infused with the coconut milk - about 15 minutes.
- In a small bowl, place the water and sprinkle the gelatin over the surface. Allow the gelatin to bloom in the water, for at least 10 minutes (until the coffee has infused the coconut milk).
- Pour the coffee coconut milk through a fine sieve to remove coffee grounds. You should have just over 3 cups of coffee coconut milk. Taste the coffee milk and add more honey or sweetener to taste (remember the coffee popsicles will taste less sweet once they are frozen).
- While the coffee milk is still hot, add the bloomed gelatin and stir until the gelatin is completely dissolved.
- Pour the mixture into popsicles molds - about 10 x 3 oz popsicles. Allow the liquid to cool down slightly.
- If your popsicle molds come with the sticks attached to the popsicle “lid”, then simply cover your popsicles with the lids and transfer the popsicles into the freezer for at least 4 - 5 hours to completely harden (the time will depend on your freezer temperature).
- If you have popsicle molds where you require the popsicle sticks to be inserted directly into the popsicles, then place the filled molds in the freezer for about 15-20 minutes to thicken slightly, and then insert the popsicle sticks. This is to ensure that the popsicle sticks don’t sink too far into the popsicle. Transfer the popsicles into the freezer for another least 4 - 5 hours to completely harden (the time will depend on your freezer temperature).
- When you’re ready to enjoy your popsicles, hold the popsicle mold under hot running tap water for a few seconds to loosen the popsicle from the mold.
Notes
Notes on substitutions
VEGAN substitutions
- Instead of honey, use MAPLE SYRUP or even brown sugar (this will make it non-paleo).
- Instead of gelatin, use agar agar. If you’re using agar agar, you will need to add the agar agar to the coffee coconut milk and reheat the milk to dissolve the agar agar until the coconut milk steams again. It may not be completely dissolved with the residual heat of the milk.
SWEETENER substitutions
- Maple syrup
- Agave syrup (not paleo)
- White sugar (not paleo)
- Brown sugar (not paleo)
Notes on dissolving the gelatin
- The coffee coconut milk should be very warm (not boiling), so that the gelatin will dissolve in the milk. If the milk is not hot enough, you can heat it up in the microwave or on the stove to make it hot (not boiling), and then dissolve the gelatin in it.
- If you’re using agar agar however, then the milk can be boiled to dissolve the agar agar.
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
Iced Coffee Popsicles https://www.theflavorbender.com/iced-coffee-popsicles/
