Pumpkin and orange popsicles

Too few ratings
Lixie Pott

Lixie Pott

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Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
320
min.
Resting

Ingredients

Servings:-12+
500 g Hokkaido pumpkin
orange
2 tbsp water
2 tbsp coconut flakes
5 tbsp coffee cream
150 g sugar
200 g yogurt (3.8%)
125 g bittersweet couverture chocolate
Metric
Imperial

Utensils

  • small saucepan
  • cutting board
  • knife
  • spatula
  • popsicle sticks
  • blender
  • popsicle molds
  • pot
  • heatproof bowl

Nutrition per serving

Cal
150
Protein
2 g
Fat
6 g
Carb
22 g
  • Step 1/3

    • 500 g Hokkaido pumpkin
    • 2 tbsp water
    • small saucepan
    • cutting board
    • knife
    • spatula

    Wash and peel Hokkaido pumpkin remove the seeds and dice into small pieces. Place them in a small saucepan add water and simmer, stirring constantly, until the pumpkin softens. Remove from the stove and let it cool.

  • Step 2/3

    • orange
    • 2 tbsp coconut flakes
    • 5 tbsp coffee cream
    • 150 g sugar
    • 200 g yogurt
    • popsicle sticks
    • blender
    • popsicle molds

    Transfer cooled pumpkin in the blender alongside coconut flakes, coffee cream, orange juice, sugar and yogurt and mix to form a puree. Pour the final pumpkin mixture into the popsicle molds. Be aware to only fill to three quarters of the molds, as the mixture is still expanding when freezing. Insert the popsicle sticks and place in the freezer for at least 5 hr.

  • Step 3/3

    • 125 g bittersweet couverture chocolate
    • pot
    • cutting board
    • knife
    • heatproof bowl

    Before taking the popsicles out of the molds, set up a double boiler, chop the couverture chocolate and melt it. Allow to cool slightly. Remove the popsicles out of the molds and drizzle melted chocolate over the top. Enjoy immediately!