Orange Coconut Creamsicle Recipe from 'Icy, Creamy, Healthy, Sweet'

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk is more accessible.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener, while sugar is often cheaper.

shredded coconut

🥗Healthier: toasted coconut flakes

💰Cheaper: unsweetened coconut flakes

Toasted coconut adds flavor, while unsweetened is more economical.

Chill a can of coconut milk overnight so that the coconut cream separates from the coconut water.

Scoop out the coconut cream that has risen to the top and save the liquid for smoothies.

Combine the coconut cream with 1 cup of plain whole milk yogurt (or coconut yogurt if vegan).

Add 1 cup of freshly squeezed orange juice and mix until well combined.

Add 4 tablespoons of honey and 1/2 teaspoon of pure vanilla extract, then mix until well combined.

Pour the mixture into popsicle molds and freeze for at least 4 hours.

Meanwhile, toast 1/2 cup of shredded unsweetened coconut in the oven at 300°F for 8 to 10 minutes, watching closely to prevent burning.

Run the molds under hot water to loosen the creamsicles when ready to serve.

Dip the creamsicles in hot water so that the toasted coconut flakes will adhere to them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens