As mentioned last week, here is the popsicle recipe . . .
And would you like to know what I like most about it?
It is not that it is like an iced coffee on a stick.
It is not that it is so unbelievably creamy yet contains not a milligram of dairy.
It is not that it froze in delightful shards so that when I was eating it I felt as if I was eating a real icicle, or – at a slight stretch – on a polar expedition (I really did feel as if I should have been strapping on snow shoes and finding a husky to pull my sledge).
It is that it contains only 3 ingredients. 3! And I bet you have 2 of them in your cupboard already. The third is a bit of a hit or miss depending on your orientation. But it isn’t something whacky, I promise. It’s fairly mainstream these days.
At this time of year iced coffee is one of my most craved-for beverages. I have to stop myself from going into Starbucks at every available opportunity in order to satisfy said craving (there is a Costa drive-thru that avoids the need to go into town but their coffee gives me the serious jitters, so it is not an option). Although the times I want one the most are usually when I am at home and in the middle of some task or other, and making one is just such a faff – you have to make the coffee and then allow it to cool down and then there won’t be enough ice cubes, and I’ll have forgotten to put a fresh carton of almond milk in the fridge, etc, etc, etc. (I realise that cold brew coffee is the answer to the first part of this problem and it is on the list of things to give a try, especially as it is supposed to produce a sweeter coffee than that made with hot water).
But . . . these popsicles come together in moments, don’t need anything that is chilled or otherwise altered in temperature and then all that is required is some patience while they set, then I have iced coffee on hand whenever I want it.
All I have to do is wrestle the thing out the mould . . .
Coconut Latte Popsicles
- 400ml can of full fat coconut milk
- 2-3 heaped tsp strong instant coffee
- 6 tbsp agave syrup
- In a jug whisk the coconut milk and coffee together until all the granules have dissolved.
- Add the agave syrup and mix again. If you like things really sweet you may want to add another tablespoon or so. Taste it and see, remembering that frozen things don’t taste as sweet.
- Pour into the mould and freeze. Note – if your mould doesn’t have a lid that holds the sticks in place, allow the mixture to freeze for an hour before inserting the sticks. If you try to put them in straight away they will just flop over.
© The Pink Rose Bakery 2015