Coffee and Coconut Milk Popsicles - Vegan, Gluten Free, Refined Sugar Free

Coffee and Coconut Milk Popsicles

Coffee and Coconut Milk Popsicles - Vegan, Gluten Free, Refined Sugar Free

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.

Vegan Coffee and Coconut Milk Popsicles

My plan for surviving our first big heat wave of the summer? Stacks on stacks on stacks of these creamy, frosty, cool coffee coconut milk popsicles. They’re so good, like a frappuccino on a stick. Just three main ingredients and a blender needed, so you won’t even break a sweat getting your freezer stocked with frozen coffee goodness.

Vegan Coffee and Coconut Milk Popsicles

Dates lend the perfect amount of sweetness, while also keeping these refined sugar free. Full fat coconut milk makes for a creamy base that’s easy to blend, so no high powered blender is required. For the coffee, I used instant coffee. By using granules instead of cooled brewed coffee, you reduce the amount of water and therefore up the amount of creaminess. You can also use my favorite herbal coffee subsitute, Dandy Blend. I included some optional add-ins, like vanilla extract and cacao nibs, but really these are so satisfying even without them. I also left some suggestions for further reducing any ice crystals for the smoothest, creamiest results, but honestly, a little icyness on a hot day isn’t necessarily a bad thing.

Vegan Coffee and Coconut Milk Popsicles

Feel free to enjoy them in all their glorious simplicity, or get creative and embellish with a little melted dark chocolate, cacao nibs, and toasted coconut flakes. Either way you can’t go wrong.

Here’s to staying cool, friends!

Vegan Coffee and Coconut Milk Popsicles – Vegan, Paleo, Refined Sugar Free, Gluten Free

makes about 6 popsicles

Ingredients:

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

*To reduce ice crystals once frozen, try also adding 1 tbsp vodka, or you could try 1/4 tsp xanthan gum or cream of tar tar (or sunflower lecithin but you would have to play with the amount, as I haven’t tried this method myself)*

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.

 

Vegan Coffee Coconut Milk Popsicles

53 thoughts on “Coffee and Coconut Milk Popsicles”

    • Larice says:

      Hi Taylor, you can definitely try it! I think it should work, dates do help the mixture stay creamy when frozen (since they don’t freeze completely) but I don’t think it will make too huge of a difference. Let me know if you give it a try! I would just add the agave to taste…

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  7. Rita says:

    Hi! I made 1/2 the recipe, just to test everything out. I followed the directions, but the mixture got really clumpy, like it looked like curdled milk in iced coffee. How did you avoid the clumps to make it smooth?

    Liked by 1 person

    • Larice says:

      Hi Rita, did you blend it really well in your blender? Also did the coconut milk look curdly before you mixed it up? I have gotten some bad cans of coconut milk in the past that were chunky for some reason, and had to throw them out. The mixture should be nice and smooth out of the blender, and shouldn’t be too difficult to blend given the ingredients. I’m wondering if it was the coconut milk…

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    • Ashton says:

      This happened to me the second time I made them. The cream was hard in my can of coconut milk, I think because it’s winter and cold here; the first time I made them it was in the summer! This time I just warmed the mixture up on the stove to melt the coconut cream back into the mixture until smooth. I didn’t even have to bring to a simmer, though it still takes several minutes. I let the mixture sit until room temperature before pouring into the molds.

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  8. Allison says:

    How much would I use if I wanted to do maple syrup or honey instead of dates? I am not a fan of the flavour of dates or the price! LOL

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    • Larice says:

      Ah wonderful! These are my most popular popsicle recipe on the blog, but I have several others as well as several dairy-free homemade ice cream recipes as well. Just search “Popsicles” or “ice cream” if you’re interested!

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    • Larice says:

      Yes! Although I haven’t tried it, a reviewer on Pinterest shared that she made them by stirring coffee grounds into the coconut milk (kind of like a mock cold brew) letting them sit overnight and then straining it out in the morning with a fine strainer. Would love to know how it goes if you give it a try!

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  16. Natalie says:

    I just tried this recipe and it is delicious I had to substitute dates because I threw them out a few days ago before I saw this post. Instead of dates I use caramels and I had to put a little bit more sugar. I melted the caramels in almond milk and melted the instant coffee in with the caramels. Thank you so much for this recipe it tastes very good

    Liked by 1 person

  17. Mark Martin says:

    Did you heat the coconut milk to liquefy all the solid fat first? Mine came out way more brown than your pictures and have a grainy texture even though I blended them for a long time. They taste good though!

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    • Larice says:

      Hi Mark, I don’t heat it, but I also don’t put it in the fridge (as some coconut milk recipes call for). If it cools it can get chunky like that. Sometimes you can get a “bad” can that wants to separate. I use Thai kitchen or taste of Thai coconut milk and very rarely have had any problems. Otherwise it should be smooth with no need to heat it.

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  18. Taylor Volek says:

    Making my second batch now! Wow these things are addicting , these are good even if they arent frozen! I make the popsicles and then when I have some left I add just enough water so it isnt as thick and it makes a delicious latte for the morning! Thank you !

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  19. Julio Jimenez says:

    I am a big coffee lover… and also a big frozen treat lover!
    How can I substitute the instant coffee for freshly made espresso? Not a fan of the instant coffee type-thing!

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  20. meg says:

    This flavor combo is my favorite! If I wanted to just make ice cream, rather than popsicles, should i churn in my ice cream maker or just pour into a container? I assume using my machine will make it creamier? Thank you!

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  22. Kathie says:

    These popsicles are an absolute hit around our house. I’m making a double batch for a family reunion coming up later this week. They are so easy – and honestly the addition of vodka makes them soooooo smooth. Thank you so much for sharing this recipe. I see I’m rather late to the party but glad to be here.

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    • Larice says:

      Sure that could work! If you can’t find popsicle molds, I know some people use little paper cups with wooden popsicle sticks. Let me know if you give them a try 🙂

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