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
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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, they’ll be an icy mess!), coffee and maple syrup make for an awesome treat gf-ers and non gf-ers alike can enjoy!

MORE POPSICLES TO TRY:

Creamy Peach Popsicles
Raspberry Coconut Chia Ice Pops
Coconut Cilantro Margarita Ice Pops

5 from 1 vote

Coconut Coffee Cream Pops

Servings: 3 servings
Prep: 6 hours
Total: 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 

  • 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.
  • 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.
  • Toast the coconut and chopped hazelnuts in a skillet over medium heat until golden. Set aside.
  • Remove the cups from the freezer, gently place the ice pop stick into the coffee layer which should be about half frozen.
  • 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.
  • 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

Serving: 1SERVINGCalories: 178kcalCarbohydrates: 21gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 11mgSodium: 14mgFiber: 1gSugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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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.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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18 Comments

  1. Dear Gina,

    This looks very delicious, yum yummy.

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

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

  3. I always reach for the hazelnut coffee at my local coffee joint, so I want like five of these. Now.