We want our tribe to be inspired by as many like-minded people as possible. We don't have all the recipes or answers, but we are connected to some pretty fly people who teach us stuff all of the time. We call these people are "Bows and Arrows" guys and gals who are bad to the bone and want to help others lead a happy healthy lifestyle. Leezah inspires so much of what we do and we have been on the same Sweat and Feast journey for a few years... before it was a thing. Check out her recipe and EAT IT UP, we can't wait to try.
Author Leezah Pratt ∙ Prepare 15 mins (plus freezing time) ∙ Servings 6-8 (depending on mold)
- 8-10 navel oranges
- 1 13.5 oz. can organic unsweetened coconut milk full fat
- Zest of orange rind (optional)
- 1-3 drops of organic vanilla extract
- Local honey to taste (optional)
- After washing oranges, zest the rind of one or two oranges. Set aside for later. Cut and quarter orange slices. Separate the flesh from the pith of the orange peel and discard peels. (I send mine down the disposal for a nice smelling sink!) Arrange segmented oranges on a cookie sheet lined with parchment. Freeze until solid.
- Remove frozen segments. Add can of coconut milk, reserved orange zest, frozen segments into Vitamix or blender. Add vanilla extract and purée until smooth and creamy. Test for sweetness and add honey if needed. Pour into Popsicle molds and freeze overnight or until solid.
-Freezing the orange segments helps with the consistency and blending. Don't skip!
-Use full fat coconut milk. It gives the fatty mouthfeel and creaminess.
-Substitute frozen lemon for a limoncello treat, peaches or frozen pineapple for a piña colada Popsicle!
-Don't overfill molds.