Okay kids! It's time to start thinking about and prepping for hot summer days! Despite whatever the weather is doing wherever you are you definitely need to have these lovely creamsicles in your recipe repertoire.
Fresh, natural and vegan ( a big plus in my book), these taste heavenly. Now I know that for most of us, blood oranges are a winter food, not a summer food so rather than get hung up on semantics if you can get blood oranges brilliant, but if you can't, substitute with whatever lovely citrus (or other) fruit juice you can get your hands on.
Rather than combine the creamy portion with the juice portion, I decided to go for a fun striped effect by layering my coconut milk with the juice and freezing the pops in stages. I also popped in a small amount of sliced strawberries, lime zest, juice and toasted coconut.
If I close my eyes I can almost smell the fragrance of suntan oil, feel the warm Trade Wind breezes and the sand between my toes. Bliss...
Blood Orange and Coconut Creamsicles
2 Cups unsweetened coconut milk, halved
3 T. maple syrup
1 Cup Blood (or other) Orange juice, freshly squeezed
Sliced strawberries, toasted coconut, zest and juice of one lime
Sweeten one cup of the coconut milk with the 3 T. maple syrup. Leave the other unsweetened.
Pour the sweetened milk into the bottom of the popsicle mold, about 1/3 of the way. Add slices strawberries, zest or toasted coconut. Place the sticks and lid on top. Freeze. Gently lift the lid while leaving the popsicle sticks embedded in the creamsicle. Combine the juice of the lime with the orange juice, and pour into the molds to fill 2/3 of the container. I used a small funnel to get around the popsicle sticks. Freeze. Repeat step 2 by pouring the unsweetened coconut milk into the top 1/3 remaining space. Freeze. Run under slightly warm water for a few seconds to loosen the pops.
*Striped pops are best made in a popsicle mold with a removable top. I used the Norpro Popsicle Mold found here.