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.
1cup+ 1 tablespoon full fat coconut milk from a can stirred so that the water and cream are combineddivided
2tablespoonsmaple syrupdivided
1teaspoonvanilla extractdivided
1/2cupstrongly brewed hazelnut coffee
2tablespoonsunsweetened shredded coconut
2tablespoonschopped hazelnuts
3 9ouncepaper cups
3wooden 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.