It’s the season of cold-brew coffee and juicy watermelons. With temperatures into the high 20s and beyond, and humidity sky-rocketing, ice-cold food and drink tops the list of things I want to consume. As part of my effort to stay healthy, I treated myself to a new popsicle mould so I can enjoy frozen goodies minus all the sugar and preservatives.
I’ve been experimenting with different flavours the past few weeks. Frozen blueberry-banana smoothies, taro milk tea, and mango-pineapple have been a few of my favourites. But nothing satisfies a craving for something cold and delicious like my newest invention, the the Three ‘C’s Popsicle.
Coffee. Chocolate. Coconut. Any combination of these decadent ingredients is sure to yield something good. Why not throw them all together and freeze? The best part is how versatile it is. Ever notice these ingredients come in so many different forms? Chocolate in the form of chips, cocoa powder, hot chocolate mix, milk, coconut in as flakes, milk, water, coffee as beans or instant. This makes this recipe totally versatile to what forms you have available.
If you don’t have popsicle moulds, use a paper cup and cut some wooden chopsticks in half or use popsicle sticks.
Here’s what I used:
- 3/4 cup coconut milk
- 3/4 cup cold-brew coffee
- 1 tbsp cocoa powder
- 1 tbsp chopped dark chocolate
- 1 tbsp shredded coconut
*The colder the ingredients are before you freeze them, the less crystalization you’ll have in the final product.
- Fill moulds about half-way with coconut milk.
- Whisk cocoa powder into coffee until smooth. Gently pour into moulds and top with chocolate chips. Place sticks in moulds and freeze overnight.
- If you have any leftover ingredients, blend with a banana and enjoy as a smoothie!
What’s your favourite summer treat?