Description
Orange coconut creamsicles made with orange juice, coconut cream, and a touch of maple syrup. The perfect healthy treat to beat the heat!
Ingredients
- 2 cups fresh squeezed orange juice (I prefer pulp-free)
- 1 14-oz. can full-fat coconut milk, solid cream parts only!
- 2 TBSP maple syrup or date paste
Instructions
- Add the orange juice, coconut cream, and maple syrup to a blender and process until it’s smooth and frothy.
- Allow the foam to settle, then pour liquid into a popsicle mold. Depending on the size and shape of your molds, the mix should make 8-10 pops. Secure the lid and add popsicle sticks.
- Transfer the mold to the freezer and allow to freeze for 6-8 hours, or, ideally, overnight.
- Remove mold from the freezer and set out at room temperature for 10 minutes before serving, or run the mold under warm water for 30 seconds for easy removal.
- Enjoy immediately! Store leftover popsicles in the freezer for up to one month.
Notes
I recommend waiting to sprinkle Coco-Thins until just before serving to ensure the crumbles don’t get soggy in the freezer!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar Free, Paleo