Coconut Cafe de Olla Popsicles with a Butterscotch Sea Salt Magic Shell

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Makes 10 3oz popsicles. This is the mold I used.

Course: Popsicles

Calories: 0kcal

Author: Esteban Castillo

For the popsicles:
1 cup shredded coconut
2 14 oz cans full fat coconut milk check weight
2 7.5 oz. cans table cream*
1 cup of coffee beans crushed roughly with a heavy pot or rolling pin
2 2 ” Mexican cinnamon sticks each broken into quarters
7 oz piloncillo grated, about 1 cup (from 1 ½ 5oz piloncillo cones)
½ tsp. Mexican Vanilla
*If you can't find the can of table cream you can just use 2 cups of half n half or make it vegan and use another 14oz can of coconut milk
For the Magic shell:
12. oz cup butterscotch chips
2 tbsp coconut oil
Sea Salt optional

For the Popsicles
Start by toasting the coconut in a dry medium sized saucepan over medium heat, stirring frequently to make sure it doesn't burn. Once the coconut is a light golden brown add the coconut milk and table cream (or alternatives).
Bring this mixture to a simmer then add the crushed coffee beans, cinnamon and piloncillo and simmer for another 5 minutes, or until the piloncillo has dissolved. Set the pot aside for 15-20 minutes to let the mixture steep then pour it through a very fine mesh strainer (reusable coffee filters are good for this) into a large measuring cup, add the vanilla extract, and set aside to cool completely
Fill your molds and freeze for 1 hour then insert the popsicle sticks and freeze for at least 4 hours.
For the Magic Shell:
Add the butterscotch chips and coconut oil to a microwave safe bowl. Microwave in intervals of 30 seconds until the chips have completely melted, stirring after each interval. Once it's melted remove popsicles from the mold one at a time and spoon the magic shell over each one, (optional) topping with a pinch of sea salt and serving.