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Coconut Coffee Cream Pops

AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES

These coconut coffee cream pops are a delicious way to cool down in the summer heat. Vanilla coconut cream and hazelnut nut coffee are layered together and topped with toasted coconut and hazelnuts for some crunch.

After almost three years of crossfit, at least 10 encounters with Fran, 4 with Murph and uncountable hero wods, I definitely did not think that Monday’s workout would leave me feeling quite possibly the absolute worst I have ever felt after a wod. The fact that the thermostat inside the gym said 86 and the bright sun beating down on us for those 200m runs might’ve had something to do with it but even knowing that, I wasn’t expecting to feel as horrible as I did when it was over (and I sat slumped against the wall for a good 10 minutes before even thinking about putting my bar away).

Coconut Coffee Cream Pops

There is precisely one thing workouts like that are good for…coming home and eating ice pops. Which is exactly what I did.

Coconut Coffee Cream Ice Pops

With the a/c blasting and a weimaraner in my face trying to get a lick, I laid on the floor eating one of these coconut coffee cream pops telling myself the coconut was good for re-hydrating rather than admitting I was eating dessert before dinner.

Toasted Coconut Coffee Cream Pops

The thing I love about these ice pops is that whether you’re paleo, gluten free or none of the above, they’re delicious. They’re not just delicious to those following a niche diet, they’re downright decadent and creamy with a caffeine kick to everyone. The crunchy hazelnut and toasted coconut topping is my favorite part (even though a few too many chopped hazelnuts might’ve fallen down my sweaty shirt as I ate this spread out on the floor).

Coconut Coffee Cream Crunch Pops

Since ending the paleo challenge a couple of weeks ago, I’ve kept things pretty clean, mostly paleo and when not, 99% of the time at least gluten free (that 1 % would be the sfogliatelle and cannoli encounter I had on Sunday with family from Italy visiting…I mean, what would they think of me if I didn’t eat a cannoli?) and gluten free dessert doesn’t always have to mean something pre-made as such. Simple ingredients like coconut milk (guys, do NOT use light coconut milk or milk from a carton in these, ok? They’ll be an icy mess), coffee and maple syrup make for an awesome treat gf-ers and non gf-ers alike can enjoy!

Coconut Coffee Cream Pops

Coconut Coffee Cream Pops

Yield: 3 servings
Prep Time: 6 hours
Total Time: 6 hours

These coconut coffee cream pops are a delicious way to cool down in the summer heat. Vanilla coconut cream and hazelnut nut coffee are layered together and topped with toasted coconut and hazelnuts for some crunch.

Ingredients

  • 1 cup + 1 tablespoon full fat coconut milk from a can stirred so that the water and cream are combined, divided
  • 2 tablespoons maple syrup, divided
  • 1 teaspoon vanilla extract, divided
  • 1/2 cup strongly brewed hazelnut coffee
  • 2 tablespoons unsweetened shredded coconut
  • 2 tablespoons chopped hazelnuts
  • 3 9 ounce paper cups
  • 3 wooden ice pop sticks

Instructions

  1. Whisk together 1/2 a cup of the coconut milk with 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract in a small bowl. Pour the mixture evenly between the 3 paper cups. Place the cups in the freezer for at least 1 hour to set.
  2. Remove the cups from the freezer, whisk together the coffee with 1 tablespoon of the coconut milk and pour the coffee mixture evenly between the 3 cups. Place back in the freezer for 45 minutes.
  3. Toast the coconut and chopped hazelnuts in a skillet over medium heat until golden. Set aside.
  4. Remove the cups from the freezer, gently place the ice pop stick into the coffee layer which should be about half frozen.
  5. Whisk together the remaining 1/2 cup coconut milk with the remaining 1 tablespoon maple syrup and 1/2 teaspoon vanilla in a small bowl and pour evenly between the 3 cups making sure the ice pop stick stays in place in the middle of the cup.
  6. Sprinkle the toasted coconut and hazelnut mixture on top of the coconut cream layer and return the cups to the freezer for at least 4 hours to fully freeze before serving.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 14mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 1g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

DID YOU MAKE THIS RECIPE?

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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 

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Kat

Friday 10th of July 2015

Dear Gina,

This looks very delicious, yum yummy.

Maybe you would like the taste my Strawberry Mint Basil Icecream???

Erin @ Dinners, Dishes, and Desserts

Wednesday 1st of July 2015

These look perfect for summer - after a crazy workout or not!

Sofia Kennedy

Thursday 25th of June 2015

Oh my goodness! This looks amazing! Could I live with you and eat all these amazing meals, sweets etc. :D

Sheryl @Lady Behind the Curtain

Wednesday 24th of June 2015

Oh, YUM! These look amaaaaazzzing!

Kelly

Wednesday 24th of June 2015

Definitely want to make these!

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