I just had to do it again. Coming into the end of summer and the hottest time of the year, it seemed like a good time to knock off of a summertime favorite. I’ll miss you Caramel Frappucino, NOT!
I can’t even tell the difference except that these are on a stick instead of a cup, I have to bite instead of suck and I feel better, not worse! The only similarity is that they are just as addictive.
Did I say dairy free and delicious? OK, just one more time, then I’ve got to get off these lovely treats.
DAIRY FREE CARAMEL FRAPPSICLE
This makes 6-8 servings depending on the size of your popsicle molds.
1 can full fat coconut milk (I used Thai Kitchen Coconut Milk – organic. You’ll want to put the can of coconut milk in the refrigerator about 8 hours in advance.)
½ cup coffee (Make coffee in advance and make sure it’s cooled at least to room temperature.)
¼ cup dairy free caramel sauce (I used this diary free coconut caramel sauce that I found on Amazon. I seriously couldn’t tell the difference between any regular caramel sauces besides faint the hint of coconut.)
2 tbsp. honey
Note: If you missed my Dairy Free Mint Chocolate Chip Fudgesicles, you can find more detailed instruction with a lot more pictures there. I’m going to make this one brief since it’s basically the same, add or minus some ingredients.
First remove the can of coconut milk from the refrigerator and open it. You’ll see that a cream has formed inside the can.
Scrape out the cream from the can into a mixing bowl, preferably one with a spout. Make sure to discard the extra liquid in the bottom of the can this time. There will be plenty of liquid when you add the coffee.
You’re ready to fill your ice pop maker. This one is the bomb. It makes the perfect size popsicles and they don’t get stuck! One piece of advice though. Leave a little air at the top of the molds so that the lid doesn’t stick to the bottom of your popsicles.
Place the lid on your mold and insert your popsicles sticks. Make sure you insert them at least three-quarters of the way in. This will make them a lot easier to pull out when they’re frozen.
Refrigerate until frozen (about 3-4 hours). Once frozen, run the base of the popsicle mold under warm/hot water. Once the mold starts to feel cool instead of cold, you can try to remove.
Bury them in a pillow of whipped cream (that would be coconut BTW) and drown them in some dairy free caramel sauce. You can barely tell the difference. Nyum, nyum.