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Makes
16 small ice pops, 6-8 large ice pops depending on mold size
Author Notes
The challenge: My husband, pseudonym Mr. Radar, had an early summer cold, rendering him grumpy and down-right incorrigible.
The Solution: Vitamin C disguised in ice pop form. Valencia oranges, mangoes, pineapple, coconut, ginger and a kiss of honey. A sure fire combination to cure the grumpies. —Hilarybee
Ingredients
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2
Valencia (or other juicing oranges) juiced
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2 tablespoons
Raw Honey
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1 tablespoon
Hot Water
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3/4 cup
Coconut Milk (light or regular, whatever you prefer)
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3
Extra ripe mangos, roughly chopped
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1 cup
Pineapple chunks (about 1/3 a fresh pineapple)
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1/2 cup
Unsweeted Coconut Flakes
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1 teaspoon
fresh Ginger, grated
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Pinch
cayenne
Directions
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Mix the honey and hot water, until the honey has dissolved. Combine the honey water, orange juice, coconut milk, mangoes, pineapple and ginger in a blender. Pulse 4 or 5 times, until the mixture is incorporated, but there are still chunks of fruit. Add the coconut flakes and pulse once more.
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Pour into ice pop molds and place in the freezer. It takes about 6 hours to freeze completely in my freezer. Dip the mold in hot water to loosen the ice pops for easier removal.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com
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