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Kahlua Coconut Cream Affogato Popsicles | yestoyolks.com

Kahlua Coconut Cream Affogato Popsicles


  • Yield: 12 popsicles 1x

Ingredients

Scale

For the Coffee Layer:

  • ½ cup freshly brewed hot coffee
  • 1 tablespoon instant espresso powder
  • 4 tablespoons kahlua liqueur
  • 1 tablespoon agave nectar (or more to taste)

For the Coconut Cream Layer:

  • 1 cup canned unsweetened coconut milk (I recommend full fat)
  • 3 tablespoons agave nectar (or more to taste)
  • 1 tablespoon vanilla bean paste (or extract)

Instructions

For the Coffee Layer:

  1. Pour the hot coffee into a bowl. Whisk in the espresso powder and Kahlua and taste. If desired, sweeten with agave or other sweetener of choice. I find Kahlua to be very sweet, so I only added a tiny bit of agave to my mixture. Whisk well to incorporate all the ingredients. Cool the mixture to room temperature.

For the Coconut Cream Layer:

  1. In another bowl, whisk together the coconut milk, agave, and vanilla bean paste. Add more agave, as needed, until the mixture is sweet enough for your taste.

To Assemble:

  1. Pour a little bit of the coffee layer into the bottoms of your popsicle molds. Top with a layer of the coconut cream. Continue layering the two until all the popsicle molds are filled. If desired, swirl the two layers together slightly with a popsicle stick.
  2. Freeze the popsicles for an hour. Insert the popsicle sticks and then freeze for at least another 4 hours.
  3. To unmold, allow the popsicles to sit at room temperature for about 5 minutes and then carefully remove them from the molds. Serve immediately. Store uneaten popsicles in the molds in the freezer (or, after removing the popsicles from the molds, place on a parchment-lined baking sheet and return to the freezer until completely firm, about 20-30 minutes. Transfer fully frozen popsicles to a resealable plastic bag and keep in the freezer).