11 May 2020
These adult popsicles are as delicious as they look! A healthy daytime treat or a fun dessert. This creamy, dreamy blend of coconut milk, vanilla and a shot of espresso let’s you live out your deepest nostalgia fuelled cravings. Woolloomooloo is the perfect dessert blend with its notes of cacao nibs, earth and spice. It’s a shameless grown up indulgence.
Ingredients
- 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 moulds Approx 10 x 90ml
- Wooden spatula sticks
STEP 1
Freshly grind 22g Toby’s Estate Woolloomooloo blend.
STEP 2
Add ground coffee, coconut milk and maple syrup into saucepan over a medium heat until maple syrup dissolves and coffee is infused. Remove from heat once it begins to simmer and allow to further infuse and cool down for 15 minutes.
STEP 3
In a small bowl add water and sprinkle over powdered gelatin, allow to sit for 5 minutes in order to bloom.
STEP 4
Next, pour cooled coconut coffee milk mix through a fine sieve to remove the coffee grounds. Add the bloomed gelatin and mix to dissolve. Taste the mixture and add a little extra maple syrup if it’s not sweet enough. Note that once frozen it will not taste quite as sweet.
STEP 5
Pour mixture into popsicle moulds and allow to cool slightly. If your mould includes sticks simply place lid over top. If you are using wooden popsicles sticks then allow mixture to freeze for approx 30 minutes. Then insert wooden popsicle stick into the semi frozen coffee coconut milk.
STEP 6
Freeze for minimum 3-4 hours or until frozen. Remove popsicles by running warm water on the outside of the mould to help loosen.