Our climate conjecture beginning this end of the week into one week from now is looking somewhat… subtropical. Temps during the 90s, high moistness, tempests. I can feel my forehead beginning to sweat simply considering it. Not to stress however, on the grounds that I have the remedy. 

My arrangement for enduring our first huge warmth wave of the late spring? Stacks on stacks on piles of these rich, chilly, cool espresso coconut milk popsicles. They're so great, similar to a frappuccino on a stick. Only three principle fixings and a blender required, so you won't start to sweat getting your cooler loaded with solidified espresso goodness. 

Dates loan the ideal measure of sweetness, while likewise keeping these refined sugar free. Full fat coconut milk makes for a smooth base that is anything but difficult to mix, so no powerful blender is required. For the espresso, I utilized moment espresso. By utilizing granules rather than cooled blended espresso, you decrease the measure of water and in this way up the measure of richness. You can likewise utilize my most loved home grown espresso subsitute, Dandy Blend. I incorporated some discretionary include ins, similar to vanilla concentrate and cacao nibs, however extremely these are so fulfilling even without them. I likewise abandoned a few proposals for further lessening any ice gems for the smoothest, creamiest outcomes, yet truly, a little icyness on a hot day isn't really a terrible thing.


  • 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 : 
  1. 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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