Blood Orange And Coconut Creamsicles

• 2 cups Unsweetened Coconut Milk, Divided
• 3 Tablespoons Pure Maple Syrup
• 1/2 cups Sliced Strawberries
• 1 whole Lime, Juice And Zest
• 1/4 cups Toasted Coconut
• 1-1/2 cup Blood Orange Juice

1. Sweeten half of the coconut milk with the maple syrup. Leave the remaining half unsweetened.
2. Pour the sweetened milk into the bottom of the popsicle mold, about 1/3 of the way. Add sliced strawberries, lime zest, and toasted coconut. Place the sticks and lid on top. Freeze. Gently lift the lid while leaving the popsicle sticks embedded in the creamsicle.
3. Combine the juice of the lime with the orange juice, and pour into the molds to fill 2/3 of the container. I used a small funnel to get around the popsicle sticks. Freeze.
4. Pour the unsweetened coconut milk into the top 1/3 remaining space. Freeze.
5. Run under slightly warm water for a few seconds to loosen the pops. Enjoy.
6. Note: Striped pops are best made in a popsicle mold with a removable top.

coconut milk, maple syrup, sliced strawberries, ubc, orange juice

Taken from tastykitchen.com/recipes/desserts/blood-orange-and-coconut-creamsicles/ (may not work)