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Coconut Espresso Icy Pops

These adult popsicles are just as tasty as they appear! A tasty dessert or a healthy afternoon snack. This creamy, dreamy concoction of coconut milk, vanilla, and espresso satisfies your deepest nostalgia-fuelled cravings. With notes of cacao nibs, earth, and spice, Woolloomooloo is the ideal dessert blend. It’s a self-indulgent adult indulgence. 


  • Icy pops:
    – 2 x 400ml canned coconut milk
    – 22g ground Toby’s Estate Woolloomooloo blend
    – 1/4 cup maple syrup
    – 2 tbsp water
    – 1 tsp powdered gelatin
  • Equipment:
    – Popsicle molds approx 10 x 90ml
    – Wooden spatula sticks

Step 1

Freshly grind 22g Toby’s Estate Woolloomooloo Blend.

Step 2
In a saucepan, heat the ground coffee, coconut milk, and maple syrup over a medium heat until the maple syrup dissolves and the coffee is infused. Remove from heat once it begins to simmer and set aside for 15 minutes to further infuse and cool.

Step 3
Fill a small bowl halfway with water and sprinkle powdered gelatin on top; set aside for 5 minutes to bloom.

Step 4
To remove the coffee grounds, strain the cooled coconut milk mixture through a fine sieve. Mix in the bloomed gelatin until it dissolves. If the mixture isn’t sweet enough, add a tablespoon or two more maple syrup. It’s worth noting that once frozen, it won’t taste quite as sweet.

Step 5
Allow to cool slightly before pouring into popsicle molds. Place the lid on top of the sticks if your mold has them. Allow about 30 minutes for the mixture to freeze if using wooden popsicle sticks. Then, into the semi-frozen coffee coconut milk, insert a wooden popsicle stick.

Step 6
Freeze for at least 3-4 hours or until completely frozen. To loosen the popsicles, run warm water around the outside of the mold.

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