I was listening to the radio as I drove to the store today, and the weather reporter VERY ENTHUSIATICALLY goes, “well, temperatures are finally dropping, so this week southern California can expect sunny and 75.” Yes, this weather is amazing, and it’s why many of us live in this glorious state, but all of us are really craving fall, and are probably keeping Starbucks in business with our daily doses of Pumpkin Spice Lattes. So today I decided to make mine iced, literally.
Coconut milk is the key ingredient for these cool treats. Make sure you refrigerate it overnight so that it thickens. If you don’t have popsicle molds, just pour it into small Dixie cups and tear the cup off when you’re ready to eat it!
Here’s what you need for 8 popsicles:
1 can Coconut Milk- refrigerated 24 hours
½ can Pumpkin
2 heaping teaspoons Pumpkin Pie Spice
½ teaspoon salt
½ cup Agave
¼ cup Orange Juice
1 teaspoon Vanilla
You’ll need two medium-small mixing bowls for this. In one bowl, scoop in the pumpkin, orange juice, spices, salt, ½ teaspoon vanilla, ¼ cup agave, and mix well. In the bigger bowl, pour in the coconut milk, using a sturdy spoon if it’s very solid. Add the other ¼ cup of agave, and ½ teaspoon vanilla and beat with a whisk until it’s thick and creamy. Carefully fold in the pumpkin, stirring as much or as little as you like. I think the two-tone swirls are pretty, so I only give it a couple stirs. Pour into your popsicle molds, or cups, and freeze. After one hour, it will be solid enough to put in the popsicle sticks. Around 4-5 hours your treats are ready for tasting!