Best dessert treat for a hot, hot weather. Creamy, smooth ice pops made with coconut and mocha flavors.
Let me tell you a story about an ambitious little cook and a stubborn ice pops recipe. Once upon a time, there was this girl, who loved to cook and bake. She got a great idea for a frozen treat that combined two delicious flavors into one. She really wanted to make coconut mocha ice pops.
So she gathered some tasty ingredients, mixed them together and they tasted great! She decided to be extra ambitious and made two different mixtures to make these frozen treats layered and swirled. These tasty mixtures were carefully poured into ice pops mold and it looked so pretty. Into the freezer they went and the next day, the little cook couldn’t contain her excitement about taking some pictures of these pretty, pretty ice pops and sharing them with the world.
So she got the mold out of the freezer, then dipped the bottom in some warm water for a few seconds, and pulled on the pop….and… cue the fail sound effect: “Wah, Wah, Waaah.” Ice cream…it was ice cream. It did not come out like an ice pop, it was ice cream. DELICIOUS…but could only be eaten with a spoon. So, she tried to adjust the recipe, again, and again. Until finally….the goal was accomplished. Turned out, the little cook was just as stubborn as the ice pops.
I really wanted Coconut Mocha Ice Pops with a strong coconut and coffee flavors. It’s the combination of flavors and the consistency I was after. I wanted them creamy and smooth and just pleasant all around. I got it!
I got a nice coffee mocha flavor from using International Delight Iced Coffee. It’s a great way to enjoy your coffee in the summer, iced or in an ice pop treat, it’s all refreshing and cooling. And mocha flavor really goes beautifully with coconut.
Creamy Coconut Mocha Ice Pops
- 15 oz can of Cream of Coconut I used Goya. Don't use Thai one, it's not sweet
- 1 1/2 cups Iced Coffee mocha flavor
- 2/3 cup whole milk
- 2 Tbsp heavy whipping cream
- Combine all ingredients in a mixing bowl and whisk until all combined and smooth.
- Divide the mixture among the ice pop molds, filling them 3/4 full.
- *If your mold doesn't have tops, use wooden popsicle sticks: cover the mold tightly with saran wrap and quickly poke holes in the saran wrap in the middle of each mold with a toothpick. Stick wooden sticks through the holes in the center of each mold. Saran wrap will keep the sticks standing up while the ice pops freeze.
- Freeze ice pops for at least 8 hours or overnight.
- *Remember, don't try to take out the pops straight from the freezer. You will want to either run each mold under warm water (not over the top) or dip it in warm water for a few seconds so they can slide out easily.
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