Description
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!
Ingredients
Scale
- 1 1/2 Cups tangerine juice
- 3/4 Cup coconut milk
- 1/2 Cup tangerine chunks, mandarins, sumos, or other citrus fruit
- 1/4 Cup of shredded coconut, if desired
Instructions
- 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 the knife along each membrane to release the individual segments.
- Cut into smaller pieces so they distribute evenly throughout the popsicle.
- Measure out the tangerine juice and coconut milk and combine them in a cup with a spout for easy pouring.
- Add the tangerine chunks, then pour everything into the popsicle molds.
- Insert the sticks and freeze until solid, at least 6 hours, preferably overnight.
- When ready to unmold, let them sit out for a minute or run the molds briefly under warm water, and they should pop right out.
- For a decorative touch, roll one end or corner of each popsicle in shredded coconut before serving.
- Time to beat the heat with these delicious treats!