Orange Coconut Creamsicles

• 14 ounces, fluid Canned Coconut Milk
• 2 Tablespoons Vanilla Greek Yogurt
• 1 whole Vanilla Bean, Split In Half Lengthwise, With Seeds Scraped Out
• 1 teaspoon Vanilla Extract
• 4 Tablespoons Honey
• 1-1/3 cup Freshly Squeezed Orange Juice
• 10 Wooden Popsicle Sticks

1. In a small bowl or measuring cup, whisk together the coconut milk, yogurt, vanilla bean seeds, extract and half of the honey until the ingredients are combined. Set aside.
2. In another small bowl or measuring cup, whisk together the orange juice and remaining half of the honey. Set aside.
3. For a layered look, pour the coconut milk mixture 1/4 of the way up 10 popsicle molds. Stick the mold in the freezer for 45 minutes or until set, then pour in the orange juice mixture half way up the popsicle mold. Stick it in the freezer again for 45 minutes. Continue to repeat the past two steps until you have filled the mold to the top. Then freeze the creamsicles for 2-4 hours or overnight.
4. For a creamier, quicker pop, whisk together the orange juice mixture and coconut milk mixture and pour into the molds. Freeze for at least 4 hours or overnight before serving.
5. The creamsicles will keep in the freezer for about a week. Enjoy!

coconut milk, vanilla, vanilla bean, vanilla, honey, freshly squeezed orange juice, popsicle

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