These delicious creamy cocktail coffee pops are the perfect refreshing treat when looking for something a little bit extra :P Coconut usually freezes icy, but by cooking it with kuzu first to create a thick custard and then adding Kahlua these caramel pops freeze at the perfect consistency every time. They’re super easy but still impressive, making them a great choice when entertaining in summer… greet your guests with a cocktail on a stick! That’s why I have written this recipe to make 12, and I promise you will want all 12! Store in the freezer until ready to serve, they’ll (theoretically) keep for ages.
Ingredients
400g can coconut cream
400g can coconut milk
100g coconut sugar
60g golden syrup
1 tsp vanilla extract
30g powdered kuzu
150g Kahlua liquor
Method
- Place coconut cream, coconut milk, sugar, syrup, vanilla and kuzu into TC bowl, cook for 10 minutes, 100°C, speed 4.
- Add Kaluha, mix for 5 seconds, speed 4.
- Prepare 12 alyce alexandra ice cream moulds (4 sets) by inserting the sticks. Place on flat tray to make it easier to transport to the freezer.
- Divide liquid evenly between the 12 moulds. Place in freezer to set for a minimum of 8 hours. Store in the freezer until ready to serve.
Notes: If you don’t have 12 ice cream moulds (4 sets), pour the mixture into how many you have, place remaining mixture into fridge. When your ice creams have set, remove from silicone and store in a container in the freezer. Place remaining liquid from the fridge into TC bowl and blend for 10 seconds, speed 6. Pour liquid into moulds and freeze.
