Iced coconut latte pops

Ingredients 8 servings

  • ¾ cup canned unsweetened canned light coconut milk
  • ⅓ cup sugar
  • 2 cups brewed coffee


  • Prep 20 minutes
  • Ready In 8 hours 20 minutes
  1. In a small bowl stir together ½ cup of the coconut milk and 1 tbsp. of the sugar. Pour into eight 3-oz. paper cups or ice pop molds. Freeze 2 hours or until firm.
  2. In a medium bowl combine coffee, the remaining ¼ cup coconut milk, and the remaining sugar. Pour over coconut layer. Insert sticks into molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
  • Tips: If using a sugar substitute, choose Splenda® Granular. Follow package directions to use ⅓ cup sugar equivalent.
  • Nutrition Per Serving with Substitute: same as below, except 23 calories, 2g carb, 1g sugars
  • Use cold-brewed or French press coffee to get a dark layer between the coffee and coconut layers.

Nutrition information

  • Serving size: 1 popsicle
  • Per serving: 52 calories;  2 g fat(2 g sat);  9 g carbohydrates;  0g protein; 1 mcg folate;  8 g sugars; 1 mg calcium; 0 mg iron; 20 mg sodium; 29 mg potassium 
  • Carbohydrate Servings: ½

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