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Bulletproof Coffee Popsicle
Like most of you out there, I love my Bulletproof coffee in the mornings which I make with my convenient Bulletproof coffee pods. But with the intense heat of summer, this gal is craving something a little cooler, a little bit more refreshing that will take some of that edge off the heat. Enter the creamy, dreamy and delicious Bulletproof coffee popsicle. Just be careful, they can become so addicting!
The first thing you need to do is make sure you have some popsicle molds. I have tried the push pops and a few other molds, but these are by far my favorite because they are inexpensive, easy to fill, and easy to clean. But feel free to experiment and let me know if you find ones that you Love! I am always eager to try out new things and now that I have become a popsicle addict, definitely be on the lookout for more popsicle recipes in the future.
How to Make Bulletproof Coffee Popsicles
- 1 can unsweetened coconut milk
- 1 Tablespoon instant coffee ( you can add more if you like a stronger coffee taste)
- 1 scoop grass fed collagen
- ¼ cup MCT oil
- 3 Tablespoons powdered Keto sweetener ( Lakanto or Swerve )
- ½ teaspoon glucomannan ( adds to creaminess and is a prebiotic )
- Place all ingredients in a blender
- Pour into popsicle molds
- Place in freezer at least 4-6 hours until fully frozen
- Enjoy your new treat!
Since these Bulletproof coffee popsicles are so easy to make, I like to have four sets of molds. I only have space in my freezer to make two sets at a time. Once those are frozen solid I take the popsicles out of the stand and place them in the freezer drawer. Then I make another batch for the other two sets of molds which I freeze. As they are eaten, and in my family these go really, really fast as soon as I have a full dozen empty molds, I wash and dry them out and guss what. I make another batch. This way we never run out of popsicles!!!
Place all ingredients in a blender
Pour into popsicle molds
Place in freezer at least 4-6 hours until fully frozen
Enjoy your new treat!
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