Mochaccino Ice-Lollies


In typical English style, I’m going to complain about the weather, because it is simply bleak!!  Although I am South African, I am not a sun goddess and generally I’m at my happiest when the weather is cool or even cold, but really….this is getting a bit much even for me!  I have a number of gorgeous summer recipes lined up and ready to go, and we are testing and eating them wrapped in blankets around a fire, alright…so I may be mildly exaggerating about the fire, but the blankets are real.

The show must go on, so I hit Amazon with a big stick and bought some fabulous photographic lights, which sadly don’t give me a glorious summer tan, but they do make taking food photographs much easier than running around the house trying to catch a few rays of sunlight.  For those of my readers that are based outside of the UK, you would hopefully never know that the weather is pretty dismal outside.


Apparently the lights work really well for selfies as well!


So the popsicles, they are a a beautiful combination of coffee and Creative Nature cacao powder.  These ingredients together with a tin of coconut milk and a scoop of grass-fed gelatin, are not only utterly delish but a wonderful combination of healthy fats, protein, vitamins.  Don’t panic if you don’t have gelatin at home, it does not effect the taste or texture purely the nutritional value.


In a glass jug, mix a tablespoon of grass-fed gelatin into the cacao powder (not essential)


Followed by the coconut sugar


Mix in freshly brewed coffee


A whole tin of organic coconut milk, and give it a good stir until everything is well mixed and the powders have dissolved


Transfer into ice-cream moulds and pop into the freezer until frozen


This photo shoot took me ages, because I had so much fun playing around with my new lights….







Mochaccino Ice-Lollies
Yields 8
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Prep Time
5 min
Total Time
3 hr
Prep Time
5 min
Total Time
3 hr
  1. 1/4 cup cacao powder (Creative Nature)
  2. 3 Tbsp coconut sugar
  3. 1/2 cup fresh brewed coffee (I used a nespresso pod)
  4. 1 can organic coconut milk
  5. 1 Tbsp grass-fed gelatin (collagen hydrolysate)- not a requirement if you don't have any
  6. ice lolly moulds
  1. Combine the coconut sugar and cacao powder in a glass jug (makes it easier to pour into the moulds)
  2. Pour in the hot coffee and mix well with a whisk.
  3. Add the coconut milk, and again whisk until all the lumps have dissolved.
  4. Pour into the lolly mould and freeze for app 3 hours.
  5. To remove from the moulds, simply fill a sink with warm water. Remove the top cover and hold the mould in the water for a few seconds, keeping one hand down on the mould (it floats so you will need to hold it down), using the other hand pull out the lollies one at a time.
  1. Drizzle with melted dark chocolate and cacao butter, but really not necessary as they are totally yummy as is.
  2. Grass-fed gelatin (collagen hyrolysate) will never go waste, add it to smoothies, hot coffee, tea or pretty much any drink for a fantastic protein and amino acid boost. Excellent for bones, joints, skin and hair.
Eighty 20 Nutrition

About Donna

2 thoughts on “Mochaccino Ice-Lollies

  1. Hey Donna. I had to chuckle when I read that even for you, it was getting a little bit nippy when you wrote this. I have actually never been to the blog, so this is a first for me, and i plan to explore. I am curious, what are your thoughts on xylitol seeing as your recipe is with coconut sugar?

    1. Yeah Thabo, it’s because I have these amazing recipes lined up and A, its really hard to photo with a dark overcast sky and B, it’s not the same eating a freezing cold ice-lolly in front of a fire….but it’s ok because that’s what red wine is for right?!

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