Backyard Citrus Coconut Ice Pops
By Recipe courtesy of Scraps
Images
Serves
Ingredients
- 1 (14-ounce) can sweetened condensed milk or (11.5-ounce) sweetened condensed coconut milk
- 1 whole orange, thinly sliced
- ½ cup water
- ⅛ teaspoon kosher salt
- 1 cup unsweetened toasted coconut flakes, for garnish
Procedure
Prep the pan: Line a 9" x 5" loaf pan with parchment paper, making sure there is a generous 3-4" of overhang. Alternately, you can use ice pop molds.
Blend the ice pops: Put all ingredients, except toasted coconut, into your KitchenAid® Pro Line Series blender and blend, gradually increasing speed, until smooth, about 40-60 seconds.
Freeze the pops: Pour into loaf pan (or molds) and freeze until solid, about 8 hours.
Assemble the pops: Lift pops out of loaf pan and pull away parchment. Using a sharp knife, cut between the sticks into 4-6 bars. Insert ice pop sticks into the short end of the bars. Let pops warm up at room temperature for a few minutes if this is difficult. If using ice pop molds, follow manufacturer’s instructions for unmolding. Roll ice pops in coconut and eat immediately or store in the freezer.
Notes:
What’s left: Nothing!
Whole citrus (rind and all) and citrus zest (outer skin) is a scrap. Typically only used for its juice, the outer zest and rind are delicious used in small quantities. Citrus is a common kitchen staple year-round. The white citrus rind has a concentrated scent and flavor without the acidity of the juice. The pith (white part) can be bitter, but when used in small amounts, can balance out sweet flavors. Feel free to swap in other citrus for the orange. Be aware that the flavor will change, so start with a little and taste as you go. You’ll be eating the rind, so use organic, thin-skinned citrus here, if possible.
For dairy-free ice pops, use sweetened condensed coconut milk. Nature’s Charm brand makes an 11.5-ounce can that will yield slightly smaller bars. Find it in the health food aisle.
Flavor combos to try: 2 limes, ½ orange + 1 lime, and ½ grapefruit + ½ orange.
Garnish ideas: Drizzle pops with melted chocolate. Sprinkle pops with chopped nuts.Toast coconut flakes on a sheet tray in the oven at 350°F until golden (about 10 minutes), then sprinkle.
Freeze extra ice pops in an airtight container loosely wrapped in scrap pieces of parchment paper.
Blend the ice pops: Put all ingredients, except toasted coconut, into your KitchenAid® Pro Line Series blender and blend, gradually increasing speed, until smooth, about 40-60 seconds.
Freeze the pops: Pour into loaf pan (or molds) and freeze until solid, about 8 hours.
Assemble the pops: Lift pops out of loaf pan and pull away parchment. Using a sharp knife, cut between the sticks into 4-6 bars. Insert ice pop sticks into the short end of the bars. Let pops warm up at room temperature for a few minutes if this is difficult. If using ice pop molds, follow manufacturer’s instructions for unmolding. Roll ice pops in coconut and eat immediately or store in the freezer.
Notes:
What’s left: Nothing!
Whole citrus (rind and all) and citrus zest (outer skin) is a scrap. Typically only used for its juice, the outer zest and rind are delicious used in small quantities. Citrus is a common kitchen staple year-round. The white citrus rind has a concentrated scent and flavor without the acidity of the juice. The pith (white part) can be bitter, but when used in small amounts, can balance out sweet flavors. Feel free to swap in other citrus for the orange. Be aware that the flavor will change, so start with a little and taste as you go. You’ll be eating the rind, so use organic, thin-skinned citrus here, if possible.
For dairy-free ice pops, use sweetened condensed coconut milk. Nature’s Charm brand makes an 11.5-ounce can that will yield slightly smaller bars. Find it in the health food aisle.
Flavor combos to try: 2 limes, ½ orange + 1 lime, and ½ grapefruit + ½ orange.
Garnish ideas: Drizzle pops with melted chocolate. Sprinkle pops with chopped nuts.Toast coconut flakes on a sheet tray in the oven at 350°F until golden (about 10 minutes), then sprinkle.
Freeze extra ice pops in an airtight container loosely wrapped in scrap pieces of parchment paper.
Backyard Citrus Coconut Ice Pops
By Recipe courtesy of Scraps
Serves
Ingredients
- 1 (14-ounce) can sweetened condensed milk or (11.5-ounce) sweetened condensed coconut milk
- 1 whole orange, thinly sliced
- ½ cup water
- ⅛ teaspoon kosher salt
- 1 cup unsweetened toasted coconut flakes, for garnish
Procedure
Prep the pan: Line a 9" x 5" loaf pan with parchment paper, making sure there is a generous 3-4" of overhang. Alternately, you can use ice pop molds.
Blend the ice pops: Put all ingredients, except toasted coconut, into your KitchenAid® Pro Line Series blender and blend, gradually increasing speed, until smooth, about 40-60 seconds.
Freeze the pops: Pour into loaf pan (or molds) and freeze until solid, about 8 hours.
Assemble the pops: Lift pops out of loaf pan and pull away parchment. Using a sharp knife, cut between the sticks into 4-6 bars. Insert ice pop sticks into the short end of the bars. Let pops warm up at room temperature for a few minutes if this is difficult. If using ice pop molds, follow manufacturer’s instructions for unmolding. Roll ice pops in coconut and eat immediately or store in the freezer.
Notes:
What’s left: Nothing!
Whole citrus (rind and all) and citrus zest (outer skin) is a scrap. Typically only used for its juice, the outer zest and rind are delicious used in small quantities. Citrus is a common kitchen staple year-round. The white citrus rind has a concentrated scent and flavor without the acidity of the juice. The pith (white part) can be bitter, but when used in small amounts, can balance out sweet flavors. Feel free to swap in other citrus for the orange. Be aware that the flavor will change, so start with a little and taste as you go. You’ll be eating the rind, so use organic, thin-skinned citrus here, if possible.
For dairy-free ice pops, use sweetened condensed coconut milk. Nature’s Charm brand makes an 11.5-ounce can that will yield slightly smaller bars. Find it in the health food aisle.
Flavor combos to try: 2 limes, ½ orange + 1 lime, and ½ grapefruit + ½ orange.
Garnish ideas: Drizzle pops with melted chocolate. Sprinkle pops with chopped nuts.Toast coconut flakes on a sheet tray in the oven at 350°F until golden (about 10 minutes), then sprinkle.
Freeze extra ice pops in an airtight container loosely wrapped in scrap pieces of parchment paper.
Blend the ice pops: Put all ingredients, except toasted coconut, into your KitchenAid® Pro Line Series blender and blend, gradually increasing speed, until smooth, about 40-60 seconds.
Freeze the pops: Pour into loaf pan (or molds) and freeze until solid, about 8 hours.
Assemble the pops: Lift pops out of loaf pan and pull away parchment. Using a sharp knife, cut between the sticks into 4-6 bars. Insert ice pop sticks into the short end of the bars. Let pops warm up at room temperature for a few minutes if this is difficult. If using ice pop molds, follow manufacturer’s instructions for unmolding. Roll ice pops in coconut and eat immediately or store in the freezer.
Notes:
What’s left: Nothing!
Whole citrus (rind and all) and citrus zest (outer skin) is a scrap. Typically only used for its juice, the outer zest and rind are delicious used in small quantities. Citrus is a common kitchen staple year-round. The white citrus rind has a concentrated scent and flavor without the acidity of the juice. The pith (white part) can be bitter, but when used in small amounts, can balance out sweet flavors. Feel free to swap in other citrus for the orange. Be aware that the flavor will change, so start with a little and taste as you go. You’ll be eating the rind, so use organic, thin-skinned citrus here, if possible.
For dairy-free ice pops, use sweetened condensed coconut milk. Nature’s Charm brand makes an 11.5-ounce can that will yield slightly smaller bars. Find it in the health food aisle.
Flavor combos to try: 2 limes, ½ orange + 1 lime, and ½ grapefruit + ½ orange.
Garnish ideas: Drizzle pops with melted chocolate. Sprinkle pops with chopped nuts.Toast coconut flakes on a sheet tray in the oven at 350°F until golden (about 10 minutes), then sprinkle.
Freeze extra ice pops in an airtight container loosely wrapped in scrap pieces of parchment paper.