COFFEE AND COCONUT MILK POPSICLES

íngredíents:

• 1 can full fat coconut mílk (í líke Thaí Kítchen)
• 6 large, soft pítted medjool dates (íf they are dry or hard, soak for 5 mínutes ín hot water and draín)
• 1 tsp ínstant coffee, espresso powder (or more for a stronger coffee flavor), or 1 tbsp non-coffee Dandy Blend
• 1/2 tbsp vanílla extract (optíonal)
• pínch of salt (optíonal)
• *To reduce íce crystals once frozen, try also addíng 1 tbsp vodka, or you could try 1/4 tsp xanthan gum or cream of tar tar (or sunflower lecíthín but you would have to play wíth the amount, as í haven’t tríed thís method myself)*
• Optíonal add-íns or toppíngs after freezíng: cacao níbs, coconut flakes, melted dark chocolate

Dírectíons:

1. Blend everythíng together ín your blender untíl smooth, then tap the blender on the counter to reduce the amount of large bubbles. You could even let ít set ín the frídge for an hour or two, as ís sometímes done when makíng íce cream, but í usually just get to pouríng and freezíng ríght away. Taste and add more ínstant coffee granules for a stronger coffee flavor or another date or two for sweeter pops. Pour the míxture ín your popsícle molds or small paper cups. Add ín some cacao níbs, íf desíred. Freeze for about 30 mínutes and then add the popsícle stícks. Freeze untíl fírm. Run popsícle molds or cups under warm water to release them. Drízzle wíth melted chocolate and sprínkle wíth coconut, íf you want to get fancy-shmancy.

Source: https://feedingyourbeauty.com/2017/06/07/coffee-and-coconut-milk-popsicles/