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Luis Horacio’s Coconut Cream Coffee Popsicles

  • Author: Lindsay Pleskot
  • Prep Time: 15
  • Cook Time: 6 hours (to freeze)
  • Total Time: 6 hours 15 minutes


A cool and creamy way to get your morning coffee! Vegan.




  • 1 ½ cups strongly brewed Level Ground French Roast coffee
  • 1 x 400ml can coconut cream
  • Optional – a pinch of salt and maple syrup to taste

Chocolate Drizzle

  • 2 tbsp dark chocolate chips
  • 12 tsp Level Ground Coconut Oil *adjust to desired consistency
  • 1 Tbsp Level Ground Cacao Nibs


  1. Brew Coffee and allow to cool to room temperature (outside or place in the fridge to speed up the process).
  2. Add the coconut cream to the coffee and stir or blend to combine well.
  3. Fill popsicle molds (I used these ones) and freeze for at least 6 hours or overnight.
  4. To prepare the chocolate drizzle, place the chocolate and coconut oil in a microwave safe dish. Heat for 1 minute, then stir. Continue in 30 second increments until liquid.
  5. Use a fork to dip into the chocolate and then drizzle over the popsicle’s. Finish by sprinkling with cacao nibs and voila!
  6. If you’re not going to eat them all right away, place them in a large zip lock bag or air tight container and place back in the freezer to store.

  • Category: Desserts, Beverages
  • Method: Frozen
  • Cuisine: North American

Keywords: Summer Recipes, coffee

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