Dalgona Coffee Popsicles
MAKES 6
Make these with regular coffee or try them with mushroom coffee for added benefits. Either way, they're creamy and delicious!
Ingredients
- 1 (14 ounce) can coconut milk or coconut cream (1 3/4 cup)
- 1/4 cup maple syrup
- 3 tablespoons instant espresso or mushroom coffee (such as om mushroom coffee latte blend)
- 3 tablespoons granulated sugar (or additional maple syrup)
Directions
- In a small bowl, whisk together coconut milk and maple syrup. Pour all but 1/4 cup into bottoms of popsicle molds. Place molds in freezer and set remaining sweetened coconut milk aside.
- In a heat-proof bowl, whip together coffee, sugar, and 1/4 cup very hot water until frothy and thick, about 2 minutes with an electric mixer. Add reserved sweetened coconut milk and whip until combined.
- Spoon whipped coffee over coconut milk layer of popsicles. Swirl gently with a skewer or leave in distinct layers. Insert sticks, and freeze until firm.
Nutrition
- Calories: 200
- Fat: 0.0 g
- Saturated Fat: 12.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Carbohydrates: 19.0 g
- Fiber: 0.0 g
- Added Sugars: 14.0 g
- Sugar: 0.0 g
- Protein: 1.0 g