Nutrition per serving may change if servings are adjusted.
¾ cup canned unsweetened canned light coconut milk
⅓ cup sugar (see Tip)
2 cups brewed coffee, chilled (see Tip)
In a small bowl stir together ½ cup of the coconut milk and 1 tbsp. of the sugar. Pour into eight 3-oz. paper cups or ice pop molds. Freeze 2 hours or until firm.
In a medium bowl combine coffee, the remaining ¼ cup coconut milk, and the remaining sugar. Pour over coconut layer. Insert sticks into molds. If using paper cups, cover each cup with foil. Cut a small slit in foil and insert a wooden stick into each pop. Freeze overnight or until firm.
Tips: If using a sugar substitute, choose Splenda® Granular. Follow package directions to use ⅓ cup sugar equivalent. Nutrition Per Serving with Substitute: same as below, except 23 calories, 2g carb, 1g sugars
Use cold-brewed or French press coffee to get a dark layer between the coffee and coconut layers.