Popsicles - Cherry Chocolate Chip Coffee {Paleo}

Prep Time

10 min




¾ cup coconut cream - you could also use the thick, waxy portion at the top of a full-fat can of coconut milk; 

6 tablespoons strong unsweetened coffee, cooled

2 tablespoons pure maple syrup

½ teaspoon pure vanilla extract

1 pinch sea salt

¾ cup whole sweet red cherries, pitted and halved

¼ cup mini semisweet chocolate chips (I use stevia-sweetened, or Enjoy Life)


Puree the coconut cream, coffee, maple syrup, vanilla extract, and salt together in a blender or food processor.

Pour the coconut cream mixture into a medium bowl and stir in the cherries and chocolate chips. Refrigerate until the mixture starts to thicken, stirring occasionally. (This is so when you spoon the mixture into the popsicle molds, the cherries and chocolate chips won’t settle to the bottom of the molds.)

Once the mixture is thickened, spoon it into popsicle molds,making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. (My molds are 2½ oz/75 ml and I got exactly 6 popsicles.) Gently Tap the mold a couple times on a hard surface to help any air bubbles escape,then insert the sticks.

Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.

Once unmolded, wrap each popsicle individually in plastic wrap and store in the freezer.


Creamy coffee-flavored popsicles are studded with fresh cherries and chocolate chips for the ultimate summer treat.

These pops are just so pretty…if those gorgeous flecks of red cherries and pieces of chocolate don’t tempt you, I don’t know what will.

Trader Joe's Coconut Cream : Thank you to reader Tami for pointing out that this kind of coconut cream contains sodium carboxy methyl cellulose (an emulsifier) that has been linked to weight gain and inflammation. I'm disappointed to say that I will no longer be purchasing this product from Trader Joe's; instead, I'll use the thick, waxy portion that rises to the top of a can of unsweetened, full-fat coconut milk (I like both the Native Forest and Thai Kitchen Organic brands of canned coconut milk).