Mandarin Orange and Coconut Popsicles • Pint Sized Baker

It has been so hot and muggy in the DC area that all I want are popsicles and ice cream. I want them for breakfast, lunch, dinner, and snacks in between. I love citrus so I thought I might try some popsicles with a citrus twist.

I thought these Mandarin orange and coconut popsicles would be a perfect combination.

I wish I had my popsicle mold with me in Hawaii. I would make some of these while I’m here. I bet my Step-Dad would love them; he loves his popsicles.

However, I have plans to make him some cheesecake while I’m here.

I don’t know if I’m going to see my step-dad while I’m visiting Hawaii. I booked my tickets months ago and he ended up having to schedule back surgery for this past Tuesday. He’s in a lot of pain and is being transferred from the hospital to a rehabilitation center tomorrow. I’ll have to freeze the cheesecake for him.

So, it’s just me, by daughter and my mom’s dog at the house. I’m still cooking and cleaning, grocery shopping and taking out the trash, but at least I’m in Hawaii doing it. I still have a great view and we are ready to hit the beach!

Mandarin Orange and Coconut Popsicle

by Karyn Granrud

Prep Time: 10 minutes

Keywords: coconut fruit popsicle

Ingredients (serves 6)

Canned Mandarin Oranges
13 oz Can Coconut Milk – for cooking with, not drinking
Popsicle Molds

Instructions

Drain Mandarin Oranges.

Place several slices of Mandarin Oranges into each popsicle container. Don’t pack them too tightly.

Shake the coconut milk and slowly pour it into each mold. Give the molds a little tap to release any air bubbles.

Freeze overnight and enjoy.

I used Mandarin Oranges in pear juice and unsweetened coconut milk so there was less sugar and resulted in a less sweet dessert. You can add some honey or sugar to the coconut milk to sweeten the popsicles to your taste.

I link up at THESE GREAT parties!

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