Boozy Mint Coffee Coconut Cream Popsicles
The perfect afternoon pick-me-up, these Boozy Mint Coffee Coconut Cream Popsicles are pure caffeinated deliciousness! Serve these refreshing treats to guests at your next cookout, or enjoy them yourself when you need a little boost to keep you going on a summer afternoon.
Servings 10 popsicles
Ingredients
Coffee Layer:
- 1 cup cold brew coffee concentrate (see recipe notes)
- 1/3 cup mint-infused simple syrup (see recipe notes)
- 3 Tbsp Irish Cream (Optional)
Coconut Cream Layer:
- 1 (16 oz) can unsweetened coconut milk
- 1/2 cup mint-infused simple syrup (see recipe notes)
- 1 Tbsp vanilla extract
Instructions
Boozy Mint Coffee Coconut Cream Popsicles
- First, make the coffee layer: In a large 6-8 ounce measuring cup, combine the cold brew coffee concentrate, mint-infused simple syrup, and Irish Cream (if using). Whisk gently to combine, and fill each of your popsicle molds about one-third to halfway up. Transfer any leftover coffee mixture to another container for another use (like drinking over ice, perhaps?) or discard.
- Second, make the coconut cream layer: In the same measuring cup as the coffee layer (I don’t even bother to rinse it out since it’s all getting combined anyway), make the coconut cream layer by combining the can of coconut milk, half cup mint-infused simple syrup, and vanilla extract. Stir gently to combine the solids of the coconut milk with the rest of the mixture. The solids will float to the top of the mold, so if you want some more defined layers in your final pop, don’t whisk too much. If you’d rather a smoother popsicle, whisk until smooth.
- Finish the popsicles: Gently pour this second cream layer into the molds on top of your coffee layer and fill to the top. Give each pop a gentle stir with a popsicle stick, and then place the popsicle mold into the freezer for one hour until partially frozen. Insert your popsicle sticks, and freeze an additional four hours until solid.
- To un-mold: You can either store your popsicles in the mold until eaten, or remove them to store separately. To store separately, remove the mold from the freezer and let the popsicles sit for 5 minutes. Working quickly to avoid melting, remove each from the mold and wrap them in a strip of parchment paper. Place the wrapped pops in a freezer safe Ziploc bag or Tupperware container and store in the freezer. Enjoy your delicious popsicles within two weeks.
Notes
Cold Brew Coffee Concentrate (Makes about 2 cups)
1/2 cup ground coffee beans
2 cups cold water The night before you make your popsicles, stir together the ground coffee and water in an airtight container (I like using a quart-size mason jar with the measurements on the side for ease). Place in a cool, dark place overnight. Strain the cold brew coffee concentrate into another container using a fine mesh sieve, cheesecloth, or (very carefully) through a few layers of standard coffee filters. Use immediately, or store in the fridge for up to one week. Mint-Infused Simple Syrup
1 cup water
1 cup granulated sugar
1 (heaping) cup fresh mint leaves, removed from stems Combine the water and the sugar in a medium saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer and add the mint leaves. Let the mixture reduce and infuse for about 10-15 minutes over low heat. The syrup should thicken and start to take on a faint yellow color (don’t let it turn golden). Remove from heat and let the mixture cool to room temperature. Using a metal sieve or slotted spoon, strain the spent mint leaves from the simple syrup and discard. Store the mint-infused syrup in an airtight bottle or jar in the fridge until used. Unused syrup will last four to six weeks in the fridge. *** Vegan & Non-Dairy Options: Because the cream in this popsicle is coconut milk, this recipe is (mostly) dairy-free. Should you choose to keep the popsicle boozy, keep in mind that Original Bailey’s Irish Cream (which I used in my tests) is dairy-based. Try substituting a vegan Irish Cream (either homemade or store-bought) if you’d like to keep the boozy part intact and the rest of the pop dairy-free!
1/2 cup ground coffee beans
2 cups cold water The night before you make your popsicles, stir together the ground coffee and water in an airtight container (I like using a quart-size mason jar with the measurements on the side for ease). Place in a cool, dark place overnight. Strain the cold brew coffee concentrate into another container using a fine mesh sieve, cheesecloth, or (very carefully) through a few layers of standard coffee filters. Use immediately, or store in the fridge for up to one week. Mint-Infused Simple Syrup
1 cup water
1 cup granulated sugar
1 (heaping) cup fresh mint leaves, removed from stems Combine the water and the sugar in a medium saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer and add the mint leaves. Let the mixture reduce and infuse for about 10-15 minutes over low heat. The syrup should thicken and start to take on a faint yellow color (don’t let it turn golden). Remove from heat and let the mixture cool to room temperature. Using a metal sieve or slotted spoon, strain the spent mint leaves from the simple syrup and discard. Store the mint-infused syrup in an airtight bottle or jar in the fridge until used. Unused syrup will last four to six weeks in the fridge. *** Vegan & Non-Dairy Options: Because the cream in this popsicle is coconut milk, this recipe is (mostly) dairy-free. Should you choose to keep the popsicle boozy, keep in mind that Original Bailey’s Irish Cream (which I used in my tests) is dairy-based. Try substituting a vegan Irish Cream (either homemade or store-bought) if you’d like to keep the boozy part intact and the rest of the pop dairy-free!