The following post was originally featured on Running to the Kitchen and written by Gina Matsoukas, who is part of POPSUGAR Select Fitness.
These coconut coffee cream pops are a delicious way to cool down in the Summer heat. Vanilla coconut cream and hazelnut nut coffee are layered together and topped with toasted coconut and hazelnuts for some crunch.
The thing I love about these ice pops is that whether you’re Paleo, gluten free, or none of the above, they’re delicious. They’re not just delicious to those following a niche diet; they’re downright decadent and creamy with a caffeine kick to everyone. The crunchy hazelnut and toasted coconut topping is my favorite part (even though a few too many chopped hazelnuts might’ve fallen down my sweaty shirt as I ate this spread.)
To learn more about Gina’s inspiration for these creamy Paleo pops, check out Running to the Kitchen!
1 cup, plus 1 tablespoon full-fat coconut milk, divided2 tablespoons maple syrup, divided1 teaspoon vanilla extract, divided1/2 cup strongly brewed hazelnut coffee2 tablespoons unsweetened shredded coconut2 tablespoons chopped hazelnuts3 9-ounce paper cups3 wooden ice pop sticks