“That’s it. I’m buying a popsicle mold.”
…my immediate reaction upon seeing the forecast this week for 80+ degree weather. ALL week. This is the Pacific Northwest. In May. A week of summer-weather is cause for serious celebration.
And obviously popsicles.
And it was on.
Oranges & Cream
So lately I’ve been pretty obsessed with my homemade, fresh-squeezed orange juice, and I thought, what better way to start off popsicle-making season than with some of that, right?
But I didn’t want just plain OJ pops. Nah… I wanted to jazz things up a bit.
How about a creamsicle. How about a COCONUT creamsicle?!?
How about… I try to be uber-trendy and turn a creamsicle into an OMBRE?! I could already feel the Pinterest gods smiling upon me and praising my crafty popsicle plan.
And crazily enough, the plan actually worked. It really did turn out rather pin-worthy and cool. And ombre-like. And even super tasty. I was quite proud of myself. I mean, Martha don’t have ombre-pops! It’s almost like I’m actually a food blogger or something—weird.
How to Make Oranges & Coconut Cream “Ombre” Popsicles
- A citrus juicer. You couuuuld use regular store-bought orange juice, but I’m telling you—you should do yourself a favor and just TRY the real thing. You can get a cheap hand-squeeze tool like this, or go for the big guns and get the stainless steel electric one that I have, so you can whip up tons of juice at once.
- Popsicle molds. There’s a zillion of them on Amazon. So far I really like this classic mold that I used. You can even re-use the sticks (it comes with some, but here’s some extras) if you want.
- Oranges. It takes about 3 oranges to make a pint of orange juice, for me. Make about that much, and then whatever you don’t use for your pops, you can drink while you’re waiting for those little frozen delights to freeze.
- 1 can Coconut milk. You can make your own, but I just love buying this stuff by the case. It’s the most pure & natural kind (no gums or other ingredients!) of pre-made coconut milk you can buy, and it really nearly doubles as coconut cream because it’s SO dense and thick. It’s like a milkshake. Very tasty.
- 2 Tbs Raw honey (or to taste). You could use another sweetener if you’d like, but I really love the taste of this particular honey. Read more on the differences between honey and regular “sugar” in this post.
- 1/2 tsp vanilla. Here’s a good one.
- Pinch of salt. This is my go-to sea salt.
How it’s done
Dump out your coconut milk into a small bowl, and stir in the honey, vanilla, and salt. In another small bowl or measuring cup, pour in your orange juice.
What I did was freeze both little bowls for about an hour, stirring and scraping down the edges a couple of times in between. I don’t really know if this is entirely necessary, but I just thought that if the OJ and the coconut milk were more or less in “slush” form, then they would meld together somewhat in the mold (for the “ombre” look), but not too much, and would still sit in layers. Maybe it still works if you just leave them liquidy beforehand—I’m not sure!
Pour orange juice into the molds about half way. Then, spoon in the coconut mixture, leaving about a half an inch or so at the top, since things expand when they freeze. Set the lid on the mold and insert popsicle sticks.
Freeze for a few hours until solid, then just run water over the molds to loosen them when you’re ready to pull the pops out. And that’s it!
I’m pretty sure I’m already obsessed with popsicle making and this may very well turn into a popsicle-only blog for the next few months. #sorrynotsorry. Do let me know if you have any requests, though, for future flavors. More pops comin’ right up.
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