Turn your food into edible art with these creamy coconut and blood orange popsicles! Sweet and tart, these ombré treats are simple and easy to make.

The best thing about making your own popsicles at home is that you know exactly what ingredients are in it. While many store-bought pops are packed with artificial ingredients and sneaky sugar, making homemade versions lets you keep things healthy. For these ombré coconut and blood orange popsicles, you only need coconut milk, fresh blood orange juice (if you’re buying it, make sure it’s organic and not made from concentrate), raw honey and a bit of vanilla extract. You can adjust the sweetness by adding more or less honey.

Creating the ombré look is surprisingly easy. For the first layer, simply whisk the coconut milk, vanilla extract and honey in a bowl. Then in another bowl, whisk the blood orange juice and remaining honey for the second layer. Next, pour the coconut mixture evenly among 6 popsicle molds for just 15 minutes. You don’t want the first layer to set for too long, since this will prevent the layers from blending into each other and creating that nice “ombré” effect. After 15 minutes, pour in the blood orange in the molds and freeze again for 30 minutes. After 30 minutes, insert the wooden sticks and freeze everything for at least 4 hours until firm.

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When you’re ready to eat the popsicles, set them out for 5 minutes until they’re loose enough to pull out of the molds.

Dina Hassan

Easy Ombré Coconut Blood Orange Popsicles

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Total time:4 hrs
10 mins

Cook Time: 4 hrs 4 hours

Prep Time: 10 mins 10 minutes

Serves:6

Easy Ombré Coconut Blood Orange Popsicles

Recipe by: Dina Hassan

Turn your food into edible art with these sweet and creamy coconut and blood orange popsicles!

Tools

• 2 medium bowls
• 6 popsicle molds
• 6 wooden popsicle sticks

Ingredients

• 1 can coconut milk
• 1 t vanilla extract
• 1 ½ fresh blood orange juice
• ¼ cup raw honey

Instructions

• In a bowl, whisk together the coconut milk, vanilla extract and ⅛ cup raw honey.
• In another bowl, whisk together the blood orange juice and the rest of the honey.
• Pour the coconut mixture evenly among 6 popsicle molds, and place in the freezer for 15 minutes.
• Remove from the freezer after 15 minutes and divide the blood orange mix among the molds.
• Freeze again for 30 minutes, then insert the wooden sticks into each mold.
• Continue freezing for at least 4 hours or overnight, until firm.

Tips:

• To get a super creamy texture, use full-fat coconut milk.
• If using wooden popsicle sticks, soak for 45 minutes in warm water before making the pops (it will keep them from floating up when inserted in the molds).
• If you want your popsicle layers more defined, pour a small amount of the coconut milk into the molds and freeze for 30 minutes, then top it with a bit of blood orange juice and freeze again. Repeat this layering process until all the ingredients are used up. Once the last layer is poured, insert the sticks and freeze until firm.

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