Red Currant + Chocolate Coconut Kahlua Ice Pops!

Oh boy is it ever the hottest day of summer we've seen to date! Seriously folks stay inside, or outside but safely in a pool (or not too safely). It's that kind of humidity that coats the inside of your throat and makes your eyes feel too big, like they're stretching right across your face. The only thing I want to do is this, plus long bike rides by the water front, and bask in the rainbow spray of the hose as I water the ever shriveling tomato plants in our garden. 


Things I am excited for:


2. Camping trip

3. OITNB (still haven't finished but it's so good!)

4. Swimming

5. Stuffing my face with more popsicles and sweet cold desserts


I am really not a hot weather kind of person. I do love sunny beach days, and you'll definitely catch me eating my words come -30 degree weather, but I kind of prefer a cooler climate. Although, can't beat those summer picnics. Heading for one later today!

These popsicles though. They almost make the humidity bearable! They are sweet, tangy, creamy, with a pretty boozy kick to them. I just can't get over the beautiful colour of the red currants. When the light shines through them it looks like a deep, red ocean. They are super simple, and completely delicious.

Oh also, I think I missed popsicle week? I am not sure exactly, but all I know is that popsicle week or not, these are worth making. And anyways, shouldn't every week be popsicle week?

Red Currant + Chocolate Coconut Kahlua Ice Pops!

Makes 6 small ice pops



  • 1/2 cup red currants
  • 1/4 cup water
  • 1 tsp maple syrup
  • 3/4 cup full fat canned coconut milk
  • 1/4 cup kahlua
  • 1 tbsp cocoa powder, sifted



Prepare 6 small ice pop molds.

Squish the red currants - either with a mortar and pestle or simply with a fork in a bowl - until they resemble a jam-like consistency. Strain the juice out through a fine sieve (a tea strainer works well) pushing down on the pulp with a spoon to extract all the juice. There will be approximately. 1/4 cup of juice. Stir the maple syrup and water into the currant juice.

Pour approximately 1 tbsp of the currant juice mixture into each prepared ice pop mold. You will have a little bit extra which you can evenly distribute between the molds. Place ice pop molds into the freezer and freezer for about 45 minutes, or until solid.

While the red currant layer is freezing, prepare the coconut chocolate kahlua mixture. In a small saucepan combine coconut milk, kahlua, and cocoa powder (make sure to sift). Whisk on low heat until the cocoa powder is completely dissolved, then transfer to a container and cool on counter top.

After 45 minutes remove molds from freezer and evenly distribute chocolate layer into the molds. Freeze for at least 2 hours, or until completely frozen. Enjoy!

Happy super sunny ridiculously hot Monday!

- Maya :)