If there’s anything more tempting during the swelter of summer than iced coffee, it would have to be these sweet coconutty Vietnamese coffee popsicles. “In tropical Vietnam, frozen desserts are extra-welcome. Beloved ice-cream shops, like Kem Bạch Đằng and Kem Tràng Tiền, enjoy loyal followings,” writes Andrea Nguyen in her newest cookbook, Ever-Green Vietnamese. The latter ice-cream shop, which has been operating since 1958, is famous for kem que (ice pops) and was even referenced in the historical novel The Mountains Sing, when two characters find a moment of respite in their war-torn country with the frozen treats. “The grandmother and granddaughter experience poignant childlike glee, and their joyfulness inspired me to create this coconut-coffee ice pop,” Nguyen writes. “I took cues from the motherland, where kem que is often sweetened by condensed milk and enriched by coconut milk.” The result makes for a decidedly decadent popsicle, with the sweet, creamy flavors perfectly balancing the strong, chocolatey coffee.