1 can coconut milk
1 cup Jax Coconut water
3 TBS palm sugar
1 shot of fresh espresso
Pour half of the coconut milk into a bowl and add the zest of one lemon, the palm sugar and the juice of one lime and gently stir. Pour into ice block moulds until it is half full and freeze for at least two hours.
Using a manual coffee machine extract one shot of coffee and add it to the coconut water along with the juice of one lime and gently stir. Gently pour into the ice block moulds until full and add your paddle pop sticks. Freeze for at least six hours or overnight.
Wait for some sunshine and enjoy on a sunny day.
A fun project in collaboration with JAX COCO AU.
Content by Jackielyn Powell.