Orange Coconut Popsicles Recipe By Tasty

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ORANGE COCONUT POPSICLES RECIPE BY TASTY



Orange Coconut Popsicles Recipe by Tasty image

Here's what you need: coconut milk, freshly squeezed orange juice, honey

Provided by Joey Firoben

Categories     Desserts

Yield 6 servings

Number Of Ingredients 3

1 can coconut milk
1 ¼ cups freshly squeezed orange juice
2 tablespoons honey

Steps:

  • Place the coconut milk, orange juice, and honey in a blender and blend until the mixture is smooth.
  • Pour the coconut mixture into popsicle molds filled almost to the brim.
  • Freeze the popsicles for at least 4 hours.
  • Unmold the popsicles.
  • Enjoy!

Nutrition Facts : Calories 177 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, Sugar 10 grams

ORANGE CREAM POPS



Orange Cream Pops image

Semifreddo, or "half-frozen" in Italian, is reminiscent of frozen mousse and a great way to satisfy a homemade ice cream craving without an ice-cream maker. My version combines orange and coconut and is poured into ice-pop molds and frozen for a perfect summertime (or anytime!) treat.

Provided by Zac Young

Categories     dessert

Time 8h25m

Yield Eight 5-ounce ice pops

Number Of Ingredients 9

Nonstick cooking spray, for the molds
1 cup heavy cream
One 5.4-ounce can coconut cream (see Cook's Note)
1 tablespoon vanilla extract
1 cup granulated sugar
6 large egg yolks
1/2 teaspoon fine salt
1 tablespoon orange zest (from about 2 navel oranges)
1/2 cup fresh-squeezed orange juice (from about 2 navel oranges)

Steps:

  • Lightly spray the inside of eight 5-ounce ice pop molds with nonstick cooking spray.
  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, 2 to 3 minutes. Add the coconut cream and vanilla and continue to whisk until soft peaks form, about 2 minutes. Transfer to a large bowl and refrigerate until ready to use. Wash out the stand mixer bowl and whisk and dry completely.
  • Place the sugar and 1/4 cup water in a small saucepan fitted with a candy thermometer over medium heat and cook, stirring occasionally, until the sugar dissolves and the syrup reaches 240 degrees F, 7 to 8 minutes.
  • Meanwhile, combine the egg yolks and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until the yolks are pale and fluffy, about 5 minutes. Fold in the orange zest and orange juice, then slowly drizzle in the hot syrup and continue whisking until the mixture is at room temperature, about 5 minutes.
  • Gently fold in the whipped cream mixture. Divide between the prepared ice-pop molds and freeze until solid, at least 8 hours and up to overnight.
  • To serve, briefly dip the frozen ice-pop molds in warm water before unmolding.

CHOCOLATE COCONUT POPSICLES RECIPE BY TASTY



Chocolate Coconut Popsicles Recipe by Tasty image

Here's what you need: coconut milk, natural unsweetened cocoa powder, honey

Provided by Joey Firoben

Categories     Snacks

Yield 6 servings

Number Of Ingredients 3

1 can coconut milk
1 tablespoon natural unsweetened cocoa powder
3 tablespoons honey

Steps:

  • Place the coconut milk, cocoa powder, and honey in a blender and blend until the mixture is smooth.
  • Pour the coconut mixture into popsicle molds filled almost to the brim.
  • Freeze the popsicles for at least 4 hours.
  • Unmold the popsicles.
  • Enjoy!

Nutrition Facts : Calories 176 calories, Carbohydrate 13 grams, Fat 14 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

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