Creamy Coconut and Blood Orange Popsicles

[…] Creamy Coconut and Blood Orange This recipe comes from a favorite recipe site called Fork Knife Swoon. Anything with Blood Orange mentioned in the recipe description catches my attention before I even read it, so this combination sounds heavenly to me […]

Lovely recipe, I have pinned it to my board

Hi Laura, I love every single recipe I’m from Germany, so please, which brand is the coconut cream? Thanks! Love, Martina Charlotte

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[…] so into creamy, plant-based popsicles right now. Maybe that’s why these Creamy Coconut and Blood Orange Popsicles by Fork Knife Swoon have me, well, swooning. Well played, […]

[…] Creamy Coconut and Blood Orange Popsicles from Fork Knife Swoon […]

These look absolutely scrumptious! Is the coconut milk in the refrigerator section with the almond and soy milks? I want to try this recipe, however I want to make sure I use the right coconut milk. You deceived it a creamy after whisking with the agave syrup. Thanks for sharing!

Hi Rhonda! You can use either kind, but I prefer to use canned coconut milk (usually found in the Asian foods section or sometimes with the non-refrigerated cartons of almond/soy/non-dairy milks), which is simply coconut cream and water (and often guar gum). You can use light or regular/full-fat (my fave), which is creamier and more akin to whole cow’s milk. The refrigerated coconut milk beverages will work too, and are closer to the consistency of light canned coconut milk. Just be sure they don’t include any weird emulsifiers or additives. Hope that helps and you enjoy the recipe!!

I’ll take a popsicle or ice cream any day of the week. I don’t care how cold it is! These are beautiful and looks absolutely divine. I’m all for grown up creamsicles!

Me too! Thank you so much, Brielle!

Hi there! I am SO excited that I found your blog this afternoon, when it’s warm + sunny + I have some extra time to cook! Can’t wait to put together this recipe for my boyfriend {shhh, don’t tell!}.

I’m not a fan of coconut any suggestions for a substitute? Not sure what else world go with Blood Orange

Thanks!!

Hi RebAnn! You could sub in plain or vanilla yogurt for the coconut milk, which would have a similar consistency. I will say though, that the coconut flavor isn’t overtly strong, especially with the addition of vanilla and combined with the blood orange juice…

I made these lollies with what I thought were blood oranges, but they turned out to be normal oranges :(. Less pretty but still delicious, they taste a bit like a pina colada!

This looks gorgeous!

And speaking of cold days and cold treats, I totally understand. It is the second day of snow here, and I went out and got a venti vanilla bean frappuccino at Starbucks. And if it snows tomorrow, I guess I’ll just need to make these. They look too good NOT to make!

Thank you, Cathleen! I’m the same way… Ice cream/iced coffee/popsicles all year round

These are beautiful! They surely brighten up winter a lot!

Thank you so much, Laura!

Hi Laura, love your popsicle recipe. Where can I purchase the mold you used? I’m a professional ice cream maker wanting to introduce sorbet pops to my offerings. Thanks.

Hi, Kathy! I have this ice pop mold, and I’ve been really happy with it. Good luck!

I can’t get over how stunning these are, and the flavors sound exquisite. Thank you for posting!

Thank you so much, Alanna! And thank you for reading!

These make such beautiful photos, Laura! It’s the same here in Greece – citrus everywhere. I bought some blood oranges at the market this week and am trying to find something to make with them. Blood oranges and coconut – sounds like such a great flavour combination and now you’ve got me thinking about whether those two would go together well in a cake!

Mmmm… that combination in cake form sounds divine! Would love to see your results! Definitely enjoying our (short) blood orange season while it lasts.

Gorgeous! How I NEED one :)!

Thank you so much, Jaclyn!

Oh these Popsicles look so delicious!!

Thank you, Alicia!!

Just saw this hit FG. So so gorgeous! pinned!

Thanks for the pin, Averie!!

I love how bright these are! They look great!

Thank you, Katrina!

Thanks, Nicole!

These popsicles are amazing! Thanks for sharing.

Thanks, Cheri!

Oh my goodness these look amazing! Who cares if it’s freezing and snowing outside… I’ll eat ice cream and popsicles in any weather! And your photos are seriously stunning! Love. Pinning so I remember to make these!

Thank you, Chris! I’m the same way… I love ice cream/pops all year long…

These sound absolutely dreamy. I love that it only uses agave! Pinning (middle of winter be damned!)

They are soooo good. Thanks for the pin!:)

I just found your site through Pinterest. These popsicles are stunning, vibrant and creamy. You have a beautiful site here.

Oh, thank you so much, Jennie! So glad you found FKS!

We’ve been snowed in for three days, cooped up, with nothing but ice and snow outside, and here I am, sharing a popsicle recipe. I know.

But look at that color! It is Valentine’s Day after all…

More importantly, we’re also in the midst of Winter citrus season and I just can’t get enough. I’m buying citrus like it’s going out of style. Lovely Meyer lemons, tart tangerines and dark-fleshed moro oranges are taking over our kitchen counters.

I’d been working on developing a cherry-vanilla-coconut ice cream (also not particularly seasonally appropriate), and during taste-tests, realized the coconut base would also work really well for popsicles, and would be pretty incredible combined some fresh citrus juice. You know, that creamy-sweet/tart mix.

Middle of winter be damned, I broke out the ice pop mold and whipped up a quick batch of creamy, tangy, blood orange and coconut popsicles. They just so happen to be vegan, have no refined sugar, and are pretty darn heavenly. They remind me of Creamsicles, but all grown up. You can make these pops with any citrus juice of your choosing, and really any fresh fruit in season, adjusting the sweetness as necessary. So file these away for warmer days if you wish, or indulge now with these sweet, tangy treats and forget for a moment that it’s snowing outside…

Instructions

Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup until smooth and creamy. Set aside.

In a separate mixing bowl, stir together the blood orange juice and the remaining agave, until combined. Add more agave, to taste, as necessary.

For a creamy pop: Stir together the coconut milk and blood orange juice, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.

For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.

Note from Laura

Substitute any kind of citrus juice for the blood orange juice, adjusting the sweetness level as necessary. Remember, the sweetness will mellow once frozen.

You can substitute granulated sugar for the agave syrup, if you prefer. I haven't tried it, but honey would also be a good substitute, although it may add a different flavor to the pops. Agave syrup/nectar is up to 40% sweeter than granular sugar, so increase the amount of sugar accordingly if you go that route.

I choose to use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an \"icier\" textured pop.

To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release

Original article and pictures take http://www.forkknifeswoon.com/creamy-coconut-and-blood-orange-popsicles/ site