Creamy Coconut and Blood Orange Popsicles

Creamy Coconut and Blood Orange Popsicles | Fork Knife Swoon

We’ve been snowed in for three days, cooped up, with nothing but ice and snow outside, and here I am, sharing a popsicle recipe. I know.

But look at that color! It is Valentine’s Day after all…

More importantly, we’re also in the midst of Winter citrus season and I just can’t get enough. I’m buying citrus like it’s going out of style. Lovely Meyer lemons, tart tangerines and dark-fleshed moro oranges are taking over our kitchen counters.

Creamy Coconut and Blood Orange Popsicles | Fork Knife Swoon

Creamy Coconut and Blood Orange Popsicles | Fork Knife Swoon

I’d been working on developing a cherry-vanilla-coconut ice cream (also not particularly seasonally appropriate), and during taste-tests, realized the coconut base would also work really well for popsicles, and would be pretty incredible combined some fresh citrus juice. You know, that creamy-sweet/tart mix.

Middle of winter be damned, I broke out the ice pop mold and whipped up a quick batch of creamy, tangy, blood orange and coconut popsicles. They just so happen to be vegan, have no refined sugar, and are pretty darn heavenly. They remind me of Creamsicles, but all grown up. You can make these pops with any citrus juice of your choosing, and really any fresh fruit in season, adjusting the sweetness as necessary. So file these away for warmer days if you wish, or indulge now with these sweet, tangy treats and forget for a moment that it’s snowing outside…

Creamy Coconut and Blood Orange Popsicles | Fork Knife Swoon

Creamy Coconut and Blood Orange Popsicles | Fork Knife Swoon

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Creamy Coconut and Blood Orange Popsicles | Fork Knife Swoon

Creamy Coconut and Blood Orange Popsicles

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 10 popsicles 1x


  • 1 (15 oz) can full-fat coconut milk
  • 1 tsp pure vanilla bean paste or extract
  • 11/4 cup fresh blood orange juice, pulp okay
  • 1/4 cup light agave nectar/syrup, more or less to taste


  1. Whisk together the coconut milk, vanilla and 2 tbsp of the agave nectar/syrup until smooth and creamy. Set aside.
  2. In a separate mixing bowl, stir together the blood orange juice and the remaining agave, until combined. Add more agave, to taste, as necessary.
  3. For a creamy pop: Stir together the coconut milk and blood orange juice, and divide evenly between the popsicle molds. Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.
  4. For a layered pop: Pour the coconut milk into the popsicle mold, divided evenly between the popsicle molds. Place in the freezer for 10 minutes, then top with the blood orange juice. Freeze again for 30 minutes, then insert the popsicle sticks and continue freezing for 4 hours, or until firm.


Substitute any kind of citrus juice for the blood orange juice, adjusting the sweetness level as necessary. Remember, the sweetness will mellow once frozen.

You can substitute granulated sugar for the agave syrup, if you prefer. I haven’t tried it, but honey would also be a good substitute, although it may add a different flavor to the pops. Agave syrup/nectar is up to 40% sweeter than granular sugar, so increase the amount of sugar accordingly if you go that route.

I choose to use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an “icier” textured pop.

To remove the popsicles, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the popsicle mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.


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  1. 12.8.20
    Adriana @ said:

    Just lovely!

  2. 3.9.20
    Shannon Holmes said:

    I loved this recipe, thanks for sharing with us.

  3. 7.6.17
    Sara said:

    I’m using canned full fat coconut milk like the recipe suggests, but it keeps separating when I freeze the ice pops 🙁 how do I keep this from happening?

    • 5.28.21
      ella said:

      try blending the coconut milk with an immersion blender or whisk it separately before beginning the recipe.

  4. 7.8.15
    Anrola said:

    Lovely recipe, I have pinned it to my board

  5. 7.5.15
    Martina Charlotte said:

    Hi Laura, I love every single recipe 🙂 I’m from Germany, so please, which brand is the coconut cream? Thanks! Love, Martina Charlotte

  6. 3.4.15
    Rhonda said:

    These look absolutely scrumptious! Is the coconut milk in the refrigerator section with the almond and soy milks? I want to try this recipe, however I want to make sure I use the right coconut milk. You deceived it a creamy after whisking with the agave syrup. Thanks for sharing!

    • 3.4.15
      Laura said:

      Hi Rhonda! You can use either kind, but I prefer to use canned coconut milk (usually found in the Asian foods section or sometimes with the non-refrigerated cartons of almond/soy/non-dairy milks), which is simply coconut cream and water (and often guar gum). You can use light or regular/full-fat (my fave), which is creamier and more akin to whole cow’s milk. The refrigerated coconut milk beverages will work too, and are closer to the consistency of light canned coconut milk. Just be sure they don’t include any weird emulsifiers or additives. Hope that helps and you enjoy the recipe!!

  7. 2.24.15

    I’ll take a popsicle or ice cream any day of the week. I don’t care how cold it is! These are beautiful and looks absolutely divine. I’m all for grown up creamsicles!

    • 3.4.15
      Laura said:

      Me too! Thank you so much, Brielle!

  8. 4.21.14
    Sarah said:

    Hi there! I am SO excited that I found your blog this afternoon, when it’s warm + sunny + I have some extra time to cook! Can’t wait to put together this recipe for my boyfriend {shhh, don’t tell!}.

    I’m not the hugest citrus fan – could I use any other fruit?

    Thanks again for posting!


  9. 4.13.14
    RebAnn said:

    I’m not a fan of coconut any suggestions for a substitute? Not sure what else world go with Blood Orange

    • 4.13.14
      Laura said:

      Hi RebAnn! You could sub in plain or vanilla yogurt for the coconut milk, which would have a similar consistency. I will say though, that the coconut flavor isn’t overtly strong, especially with the addition of vanilla and combined with the blood orange juice…

  10. 3.2.14

    I made these lollies with what I thought were blood oranges, but they turned out to be normal oranges :(. Less pretty but still delicious, they taste a bit like a pina colada!

  11. 2.23.14

    This looks gorgeous!
    And speaking of cold days and cold treats, I totally understand. It is the second day of snow here, and I went out and got a venti vanilla bean frappuccino at Starbucks. And if it snows tomorrow, I guess I’ll just need to make these. They look too good NOT to make!

    • 2.25.14
      Laura said:

      Thank you, Cathleen! I’m the same way… Ice cream/iced coffee/popsicles all year round 🙂

  12. 2.23.14

    These are beautiful! They surely brighten up winter a lot!

    • 2.25.14
      Laura said:

      Thank you so much, Laura!

  13. 2.23.14
    Kathy said:

    Hi Laura, love your popsicle recipe. Where can I purchase the mold you used? I’m a professional ice cream maker wanting to introduce sorbet pops to my offerings. Thanks.

  14. 2.22.14
    Alanna said:

    I can’t get over how stunning these are, and the flavors sound exquisite. Thank you for posting!

    • 2.25.14
      Laura said:

      Thank you so much, Alanna! And thank you for reading!

  15. 2.19.14

    These make such beautiful photos, Laura! It’s the same here in Greece – citrus everywhere. I bought some blood oranges at the market this week and am trying to find something to make with them. Blood oranges and coconut – sounds like such a great flavour combination and now you’ve got me thinking about whether those two would go together well in a cake!

    • 2.20.14
      Laura said:

      Mmmm… that combination in cake form sounds divine! Would love to see your results! Definitely enjoying our (short) blood orange season while it lasts.

  16. 2.18.14
    Jaclyn said:

    Gorgeous! How I NEED one :)!

    • 2.20.14
      Laura said:

      Thank you so much, Jaclyn! 🙂

  17. 2.16.14

    Oh these Popsicles look so delicious!!

  18. 2.15.14

    Just saw this hit FG. So so gorgeous! pinned!

    • 2.16.14
      Laura said:

      Thanks for the pin, Averie!!

  19. 2.14.14

    I love how bright these are! They look great!

    • 2.15.14
      Laura said:

      Thank you, Katrina! 🙂

  20. 2.14.14


  21. 2.14.14
    cheri said:

    These popsicles are amazing! Thanks for sharing.

  22. 2.14.14

    Oh my goodness these look amazing! Who cares if it’s freezing and snowing outside… I’ll eat ice cream and popsicles in any weather! And your photos are seriously stunning! Love. Pinning so I remember to make these!

    • 2.14.14
      Laura said:

      Thank you, Chris! I’m the same way… I love ice cream/pops all year long… 🙂

  23. 2.14.14

    These sound absolutely dreamy. I love that it only uses agave! Pinning (middle of winter be damned!) 🙂

    • 2.14.14
      Laura said:

      They are soooo good. Thanks for the pin!:)

  24. 2.14.14

    I just found your site through Pinterest. These popsicles are stunning, vibrant and creamy. You have a beautiful site here.

    • 2.14.14
      Laura said:

      Oh, thank you so much, Jennie! So glad you found FKS!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.