These delicious, chewy Honey Cookies are an old fashioned, family favorite recipe that comes straight from my mom’s cookbook!
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Wake up to a delicious, easy to make Tropical Breakfast Parfait!
One of the trends I noticed while attending the Fancy Food Show was the use of coconut. It was everywhere, and I saw everything from coconut oil to coconut lattes to coconut ice cream. I’ve been using coconut oil for a while but had never tried these other foods.
Of course, everything I sampled was delicious, but in addition to tasting good, coconut milk also has a number of health benefits. Not only is it full of vitamins and minerals, but it’s also a great dairy-free alternative to regular milk.
I was inspired to incorporate coconut into my own recipes, and that’s how I came up with these Coconut Milk Iced Coffee Popsicles.
I’m not a big coffee drinker, but I do love iced coffee, especially in summer. I take mine with milk and a little sugar, not too sweet. (By the way, did you know that if you order a “regular” coffee in NYC, that means you want it with milk and sugar?)
For these Coconut Milk Iced Coffee Popsicles, I replaced the milk traditionally found in iced coffee with coconut milk yogurt. It gives the popsicles a rich, creamy texture, but it’s low-calorie enough to keep these pops healthy. I also added a little honey to sweeten them up. They taste just like an iced coffee, except in popsicle form!
Not a coconut fan? Don’t worry. The coconut milk yogurt has a very mild flavor, but of course, you can always substitute regular yogurt (I recommend Greek).
Give these popsicles a try. They’re the perfect mid-day treat!
- 1 cup boiling water
- 1 1/2 tbsp. instant espresso powder
- 1 1/2 cups unsweetend coconut milk yogurt
- 2 tbsp. honey
- Combine instant espresso powder and boiling water. Stir well and allow to cool slightly.
- Place coconut milk yogurt in a small bowl.
- Stir honey into yogurt.
- Add coffee to yogurt and mix until completely combined.
- Taste mixture and add additional honey, if desired.
- Pour mixture into popsicle molds, leaving a little space at the top.
- Place popsicles in freezer.
- Freeze until completely solid, about 3 - 4 hours.
- Remove popsicles from molds and serve immediately.
- - My popsicle molds hold about 1/3 cup of liquid. Measure your molds before beginning and adjust the recipe proportions, if necessary.
- - Make these popsicles vegan by replacing the honey with maple syrup or another vegan-friendly sweetener.
- - Substitute 1 cup strong coffee for the espresso powder and boiling water.
These Coconut Milk Iced Coffee Popsicles are simple and easy to make, but feel free to get fancy! Try dropping a few chocolate-covered coffee beans into the bottom of each popsicle mold before adding the coffee mixture or stir in a little shredded coconut.
How do you like your coffee?
P.S. I couldn’t find any popsicle molds in my local stores, which were already selling fall merchandise. Who wants popsicles during the hottest month of the year … right? Ha. I found these Ozera Groovy Pop Molds (affiliate link) on Amazon, and I love them! They come in a bunch of other shapes, sizes, and colors, too, if lime green isn’t your thing.
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