Kahlua, chocolate and coffee are the perfect trifecta for cooling down with this refreshing coconut popsicle.
2 tablespoons instant coffee
3/4 cups warm water
3 tablespoons Kahlua
1 (14 ounces) can coconut milk
1/2 cup Hershey's chocolate syrup
1 1/2 cups good quality semi-sweet chocolate, melted
1 cup toasted coconut
In a pitcher, dissolve the coffee in the water. Add in the rest of the ingredients and mix well.
Pour into ice pop molds and let freeze at least 8 hours or overnight. Remove from molds and dip into chocolate. Quickly dip in toasted coconut and enjoy!
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