Rich fudge packed into a popsicle with a coffee twist and…coconut!
Today I have a summer recipe…featuring my brother, Robbie!
It took so many takes to get that first shot.
Probably hundreds…all while that popsicle was melting.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Toasted Coconut Latte Fudgsicles.
- 8 oz semisweet chocolate, melted
- 1-1/2 cup milk
- 4 tablespoons confectioner’s sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup brewed coffee
- 3/4 cup sweetened coconut, shredded
- 3/4 cup Nutella, melted
- Whisk chocolate, milk, sugar, cocoa powder in a small bowl. Fill each popsicle mold with mixture. Freeze for at least 6 hours, preferably overnight.
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Heat small skillet over low heat. Toast coconut in skillet until slightly golden brown. Remove from freezer, and drizzle top and bottom with Nutella. Sprinkle toasted coconut on top of bottom part dipped in Nutella. Enjoy right away!
