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).