- Level: Easy
- Total: 2 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 17 g
- Saturated Fat
- 15 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
- Level: Easy
- Total: 2 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 17 g
- Saturated Fat
- 15 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 3 mg
Ingredients
Directions
Special equipment:
8 ice pop molds- Pour 1/3 cup of the coconut cream out of the can and reserve. Add the orange zest, remaining coconut cream, 2 tablespoons of the honey, the Campari and lemon juice to a blender. Slice the ends and rind off the oranges, cut into chunks and add to the blender. Purée until smooth.
- Fill 8 ice pop molds two-thirds of the way up with the mixture. Add the ice pop sticks and freeze until the pops begin to freeze but aren’t frozen through, about 1 hour.
- In the meantime, whisk the reserved coconut cream and remaining honey together. Pour the coconut cream into the semi frozen molds, filling them the rest of the way. Place back in the freezer and freeze until solid, about 1 more hour. Unmold when ready and serve!
