Adaptogenic Mushroom Coffee Popsicles

Featuring Four Sigmatic Mushroom Coffee with Cordyceps and Chaga, these vegan popsicles are sure to keep you cool in the dog days of summer.

Course Dessert, Snack
Keyword adaptogens, coconut, coffee, popsicles, vegan
Prep Time 15 minutes
Freeze Time 3 hours
Servings 6 popsicles
Author Megan - Minding My Soul


  • 1 can full fat coconut milk or coconut cream
  • 2 packets Four Sigmatic mushroom coffee or 2 tsp instant coffee
  • 1 tsp vanilla
  • 1 tsp raw cacao powder
  • 1/2 tbsp pure maple syrup


  1. In a large batter bowl, combine the coconut milk, vanilla and maple syrup.

  2. Beat mixture for 1-2 minutes with an electric mixer.

  3. Pour 1/3 of cream into a separate, smaller batter bowl.

  4. In the remaining 2/3, add the cacao and Four Sigmatic coffee, and beat until thoroughly combined, about 2 minutes.
  5. Alternate adding the vanilla and coffee cream mixtures into your popsicle molds until they are filled.
  6. Lightly swirl the mixes together then add the popsicle sticks accordingly and place in the freezer.
  7. Let the popsicles set in the freezer for 4 hours before serving.