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My Tropical Tangerine Coconut Creamsicles are the made-over frozen treat your summer has been waiting for. Bright, citrusy tangerine juice meets rich coconut milk in a creamy, refreshing popsicle that tastes like a vacation in every bite!

TROPICAL TANGERINE COCONUT CREAMSICLES

Are you like me when you’re shopping for popsicles at the store? I always flip the box over, check the ingredients, and every single time I see a list that includes things like citric acid, artificial flavors, Red 40, and high fructose corn syrup. And then I always ask myself, why am I even standing here holding the box when I can make them at home, cheaper, cleaner, and with exactly the flavor combinations I want?

That’s exactly what we’re doing today with my Tropical Tangerine Coconut Creamsicles. One of my all-time favorite frozen treats is the classic orange creamsicle, you know the one. But I wanted to amp that flavor up a notch, and tangerine was the obvious answer. It’s brighter, more interesting, and just a little more unexpected than your average orange.

They’re sweet, tangy, creamy, and so effortless to make. You can whip up a batch in minutes and have a freezer full of something cold and delicious for the hot summer months, or honestly, anytime you want! No rules over here when it comes to healthy treats!

Are you ready to make them? Let’s go!

HOW I MADE OVER THESE CREAMSICLES:

There are only three simple ingredients, unlike most store brands!

Tangerine juice is packed with vitamin C and antioxidants that support immune health and give your skin a natural glow. Reduced-fat coconut milk delivers a creamy, rich texture with healthy medium-chain fatty acids that provide quick, clean energy. Fresh tangerine chunks add a burst of real fruit in every bite, giving you extra fiber and a beautiful pop of color throughout.

No artificial flavors, no preservatives, no mystery additives, just clean, wholesome goodness in every pop!

This recipe is gluten-free, dairy-free, refined sugar-free, grain-free, egg-free, nut-free, paleo-friendly, vegan, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Tangerine juice
Coconut milk, reduced or full fat
Tangerine chunks, mandarins, sumos, or other citrus fruit
Shredded coconut

THIS IS HOW YOU’LL MAKE IT:

When you see how easy these are to make, you are never going to buy them from the store again!

Start by prepping your tangerine chunks. Slice off both ends, then cut away the peel and white pith from around the sides. From there, supreme the fruit by sliding your knife along each membrane to release the individual segments. Cut your chunks into smaller pieces so they distribute evenly throughout the popsicle, but honestly, cut them however you like. I just prefer mine on the smaller side. Since supreming can be a little tricky, larger tangerines work best here. And if you can’t find tangerines, sumo citrus, or mandarins, even your favorite variety of orange will work beautifully too!

Next, measure out your tangerine juice and coconut milk and combine them in a cup with a spout for easy pouring. Add your tangerine chunks, then pour everything into your popsicle molds. Insert the sticks and freeze until solid.

I find pure tangerine juice at Sprouts, Whole Foods, and Trader Joe’s. Check out which one I typically use in the recipe card. I love these because the only ingredient is tangerine juice. If you can’t find tangerine juice, you can use pure orange juice instead, and it will taste just like a classic orange creamsicle. But definitely try to find the tangerine juice!

I use reduced-fat coconut milk, but you can use whichever you prefer. Just make sure you are using pure coconut milk with no added gums or fillers. I personally love Thai Kitchen coconut milk, which has coconut milk as the only ingredient. You can use reduced-fat or full-fat; it’s up to you!

I used 3-ounce molds for this recipe and got six creamsicles, but depending on the size of your molds, you may end up with a few more or need a little extra mixture.

Insert the sticks, then pop these pops in the freezer until solid, at least 6 hours. I highly recommend freezing overnight.

When you’re ready to unmold, let them sit out for a minute or run the molds briefly under warm water, and they should pop right out.

And if you want a little decorative touch, roll one end or corner of each popsicle in shredded coconut before serving.

Time to beat the heat with these creamsicles!

SERVING SUGGESTIONS:

Serve straight from the freezer on a hot day for a refreshing cold treat.

Roll the tips or one side in shredded coconut for a fun, elevated presentation.

Enjoy one or two after dinner for a light dessert.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store your creamsicles in the molds or transfer them to a freezer-safe bag or airtight container. They will keep in the freezer for up to six weeks without growing those annoying icicles.

When you are ready to enjoy one, let it sit out for a minute or run the mold briefly under warm water to release it.

ADDITIONAL NOTES:

Use a measuring cup with a spout to pour the mixture into the molds. It makes the process so much easier!

If your tangerine juice is on the tart side, you can add a small drizzle of honey or pure maple syrup to the mixture to balance the sweetness.

Make sure your molds are standing upright and level in the freezer before the mixture sets so your creamsicles freeze evenly.

For best results, freeze overnight to make sure they are fully set before unmolding.

Prices can be steep lately, but the coconut milk I use often goes on sale on Amazon. It fluctuates, but it’s hands-down the best coconut milk I’ve ever tried.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great DESSERT RECIPES, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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