Step 1

In large measuring cup combine coconut milk and Splenda Monk Fruit Liquid Sweetener. Set aside for topping popsicle molds.

Step 2

In separate large measuring cup combine ½ cup coconut milk mixture and coffee.

Step 3

Pour coffee mixture into popsicle molds filling each ¾ full.

Step 4

Freeze for at least 1-2 hours or until solid. Pour remaining coconut milk mixture over top of each mold. Freeze for an additional 2 hours or until solid. Serve and enjoy.