Iced Coffee Popsicles - A creamy coconut milk breakfast popsicle made with just 4 ingredients. They are gluten free, dairy free, paleo, and vegan-friendly as well!
Add the coconut milk, coffee and honey into a saucepan. Heat the ingredients over medium high heat while stirring, to dissolve the honey and bring the coconut milk to a simmer.
In a small bowl, place the water and sprinkle the gelatin over the surface. Allow the gelatin to bloom in the water, for at least 10 minutes (until the coffee has infused the coconut milk).
Pour the coffee coconut milk through a fine sieve to remove coffee grounds. You should have just over 3 cups of coffee coconut milk. Taste the coffee milk and add more honey or sweetener to taste (remember the coffee popsicles will taste less sweet once they are frozen).
While the coffee milk is still hot, add the bloomed gelatin and stir until the gelatin is completely dissolved.
If your popsicle molds come with the sticks attached to the popsicle "lid", then simply cover your popsicles with the lids and transfer the popsicles into the freezer for at least 4 - 5 hours to completely harden (the time will depend on your freezer temperature).
If you have popsicle molds where you require the popsicle sticks to be inserted directly into the popsicles, then place the filled molds in the freezer for about 15-20 minutes to thicken slightly, and then insert the popsicle sticks. This is to ensure that the popsicle sticks don't sink too far into the popsicle. Transfer the popsicles into the freezer for another least 4 - 5 hours to completely harden (the time will depend on your freezer temperature).
When you're ready to enjoy your popsicles, hold the popsicle mold under hot running tap water for a few seconds to loosen the popsicle from the mold.
Notes on Substitutions
VEGAN substitutions -
If you don't have honey, you can use your favorite sweetener instead.
Notes on dissolving the gelatin