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.
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.
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.
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.
OMG. I have to try making this.
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Thank you Natalie! Hope you give them a try! 😊
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These look so good! Thank you for sharing the recipe 😄
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My pleasure! Thank you for checking them out! 😊
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These are calling my name😉! Delicious treat!
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Thank you, Ursula! I just made another batch! We’re loving them 😄💕
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These look soo good! 😩
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Let me know if you give them a whirl! 🙂
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Nice touch to summer
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Thanks Bruce!
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These look delicious! Hoping to make them soonish! Thanks for sharing! 🙂
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Thank you Lili! Hope you enjoy them! 😄
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I live in Korea and my only options for dates are expensive and have to purchased online, is it possible to substitute with agave?
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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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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?
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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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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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Great tip! Thanks so much for sharing 🙂
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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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I would try 2 or 3 tablespoons. Blend it and taste, adding more if you want it sweeter.
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OMG you’re killing me here! These look amazing. Two of my favorite things. Coffee and coconut! Yum.
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Haha thanks for checking them out, hope you give them a try!! They’ve been my favorite treat for staying cool this summer!
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These are amazing, thanks so much for sharing these!
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You are so welcome!! Thank you for taking the time to leave a sweet comment! 🙂
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These are so good, I love the strong coffee flavor. Very satisfying .
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Thanks for trying them Elizabeth! So happy to hear you enjoyed them 🙂
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These look absolutely delicious! Cant wait to try them!! 🙂
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Thanks so much for checking them out! Let me know if you give them a try 😊
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I will for sure!! 🙂
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This is perfect for me. I love ice cream, but are intolerant to milk.
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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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Hey! Any modifications to make this work with conventional coffee grounds? Thanks!
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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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My 5 yr old has problems with gluten. Thank you for helping.
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You’re very welcome 🙂
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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
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Oh yum! sounds delicious! I’m so happy you enjoyed them, thanks for taking the time to share, Natalie 🙂
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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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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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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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Oh I love that idea Taylor! So glad you’re enjoying these!! 🙂
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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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Hi Julio, these popsicles are for you then! You can certainly try subbing in a small amount of strong brewed espresso or coffee but the reason for the instant granules is because it adds coffee flavor without adding water. Water= icy popsicles instead of creamy. If that’s ok then I say go for it! You’ll have to play around with the amount; let us know how it goes!
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Also you could try the method in my cold brew ice cream, I stir fresh coffee grounds into the coconut milk and let it sit for a day or so in the fridge then strain. Then you’d just freeze in popsicle molds https://feedingyourbeauty.com/2018/06/21/cold-brew-coffee-and-coconut-milk-ice-cream/
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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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Hi Meg! Churning it will definitely give you the best results 🙂 let me know if you give it a try!
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Thanks so much, Larice–I will!
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I have IBS-C. Is there something I can substitute instead of using the dates?
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Would maple syrup work for you? I would suggest trying a couple tablespoons and then adjusting to taste.
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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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So happy you liked them, Kathie! Thanks so much for taking the time to comment!
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Any suggestions if you don’t have popsicle molds or ice cube trays? Could silicone molds work?
Thanks
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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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