Asian•indulgent
Coconut Hojicha Popsicles
A 4 ingredient recipe for coconut hojicha popsicles that will cool you down on hot summer days!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tsp hojicha powder
- 2 cans coconut milk (13.5 oz, full fat)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 3 oz chocolate chips
- ¼ cup heavy cream
Instructions
- 1
Combine all the ingredients for the popsicles in a small pan. Heat over medium heat until the edges of the liquid start to bubble.
- 2
Pour the liquid into the popsicle mold. Cover and add the popsicle sticks.
- 3
Let them freeze for 6 hours or overnight.
- 4
Make the chocolate ganache. Heat the heavy cream until the liquid starts to bubble on the outside. Pour it into a bowl with the chocolate chips. Mix until a smooth chocolate ganache forms. Drizzle over the popsicles and serve!