Mocha Coconut Frappuccino Popsicles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 14-oz. can coconut cream, refrigerated overnight*
  • 1/4 cup cocoa powder
  • 2 Tbsp. maple syrup
  • 1 Tbsp. cold brew concentrate (I get mine from Trader Joe’s) or REALLY strong coffee
  • 1/2 cup cocoa powder
  • 1/4 cup melted coconut oil
  • 2 Tbsp. maple syrup
  • shredded unsweetened coconut


  1. Make the popsicles: Open the can of coconut cream and add the thick white cream to the bowl of your stand mixer (a hand mixer works here, too!). Whip on medium to get a uniform fluffy mixture, about 30 seconds.
  2. Add cocoa powder, maple syrup, and cold brew, and mix again, starting on low and then increasing to medium-high, until everything is combined and fluffy. You’ll probably need to stop and scrape down the sides. Taste at this point, and adjust flavors as necessary.
  3. Using a spoon, scoop mixture into your popsicle molds. Lightly tap the molds on the counter to fill in the air bubbles. You can also use the stick and fill in the air bubbles by mixing the mixture.
  4. Place in the freezer until solid.
  5. Make the coating: Combine cocoa powder, melted coconut oil, and maple syrup and mix. Dip, drizzle, dunk, or drench your frozen popsicles with the coating, and sprinkle with coconut if desired.


*If you can’t find coconut cream (I find mine at Trader Joe’s near the salsas), feel free to use a can of full-fat coconut milk. Refrigerate the can overnight. Remove the can from the fridge the next day, flip the can over, and open it from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff), and use it in place of the coconut cream in this recipe.

Pin It on Pinterest

Share This