Directions:

1. In a high-powered blender, combine coconut milk with 4 tbsp of your sweetener (honey or maple syrup) and salt.


2. If you like it sweet, add remaining 1 tbsp of sweetener to cold brew concentrate.


3. Put both your liquids (coconut milk mixture and espresso) in separate containers with pour spouts (this makes the popsicle-making process a lot easier).


4. Add 1 tbsp. of cold brew to frozen ZOKU popsicle molds, then fill with coconut mixture. As you do this, feel free to create fun, swirly coffee patterns by adding more espresso higher up within your molds and swirling them into the coconut with a straw or wooden popsicle stick.