Per Serving: $0.42
WHAT IS WITH THIS WEATHER? We’ve had something like 4 record-breaking heat waves in San Diego since May. This is not okay. After 6 months of fog in Lima, I never thought I’d say this, but: I’M SICK OF SUNSHINE.
It probably doesn’t help that there’s no air circulation in our apartment. Or that we don’t have A/C in the car. Or that I work in the desert. I need to spend more time in the ocean.
I made these popsicles during one of the previous heat waves, and completely forgot to post them. Because, I do that a lot. The forgetting thing. But yesterday, I was very happy to remember I had one last popsicle in the freezer. Coconut and orange is a delicious combination – and these yummy popsicles are the perfect way to beat the heat!
Also, when you want to make a green smoothie and you realize you have no frozen fruit, a coconut orange popsicle is an excellent substitution. Just another reason to keep a few of these in the freezer!
- 1 cup thick coconut milk
- 1 cup freshly squeezed orange juice (or 100% orange juice concentrate)
- 1/2 teaspoon vanilla
- 2 teaspoons orange zest (optional)
- Overnight (optional) open a can of coconut milk and leave it open in the fridge (or pour into a different container). It should separate overnight, leaving the thicker and creamier coconut milk on top. Also: You can use just the coconut cream, like the canned stuff from Trader Joe’s.
- Zest one orange until you have about 2 teaspoons of zest, then squeeze juice! (You need 1 cup, which was about 2 medium oranges for me.)
- Mix all ingredients together, either in mason jar or in blender. (If you have a lot of orange juice pulp, you might want to blend just the orange juice to break it up.)
- Pour creamy concoction in popsicle molds and freeze until solid – about 2-3 hours – or overnight. Enjoy!
- Category: Dessert, Snack