These Tangerine Zucchini Popsicles are a refreshing and healthy twist on frozen treats. Naturally sweet and citrusy with a hidden veggie boost, they make the perfect summer snack for both kids and adults. I love how creamy they turn out thanks to coconut milk, and the blend of tangerine and zucchini is as surprising as it is delicious.
Why You’ll Love This Recipe
I love how these popsicles are both indulgent and nourishing. They’re dairy-free, lightly sweetened with maple syrup, and packed with real fruit and vegetables. They’re easy to make and ideal for hot days when I want something cooling but not overly sugary. Plus, they’re perfect for picky eaters since the zucchini blends right in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb tangerines (about 5-6), seedless (or substitute with oranges)
1 whole zucchini
3/4 cup coconut milk (or your favorite milk)
1/4 cup pure maple syrup (or any sweetener of your choice)
1 tsp pure vanilla extract
Optional: orange zest for extra citrus flavor
Directions
- I peel the tangerines and separate them into segments.
- I peel the zucchini and slice it into 1/2-inch rounds.
- I place the tangerine segments and zucchini slices in a single layer on a baking sheet and freeze for at least 4 hours, until solid.
- Once frozen, I add them to a food processor and pulse until crumbly, scraping down the sides as needed.
- I add coconut milk, maple syrup, vanilla extract, and optional orange zest. I blend until smooth and creamy, adding more milk if the mixture is too thick.
- I taste and adjust sweetness if needed.
- I transfer the mixture to popsicle molds and freeze for at least 4 hours until solid.
- Once frozen, I remove them from the molds and enjoy!
Servings and timing
This recipe makes about 6–8 popsicles, depending on mold size. It takes 15 minutes to prep, 4 hours to freeze the ingredients, and another 4 hours to freeze the popsicles, totaling around 8 hours and 15 minutes from start to finish.
Variations
Sometimes I swap the tangerines with mango or pineapple for a tropical twist. For a creamier version, I use full-fat coconut milk. I also like adding a few fresh mint leaves for a refreshing edge or a small scoop of protein powder for an extra boost.
Storage/reheating
I keep these popsicles in the freezer in their molds or a freezer-safe container for up to 3 weeks. There’s no reheating needed—they’re ready to enjoy straight from the freezer.
FAQs
Can I make this into a sorbet instead?
Yes, I just keep processing the mixture in the food processor until smooth, then serve immediately as a scoopable sorbet.
Do I need to cook the zucchini first?
No, I use raw zucchini. It blends smoothly once frozen and processed.
Can I use honey instead of maple syrup?
Yes, I sometimes use honey or agave if I prefer a different flavor.
Will this work with other citrus fruits?
Definitely. I use oranges, mandarins, or even grapefruit for different flavor profiles.
How do I make it sweeter?
I taste the blended mixture before freezing and add more sweetener as needed.
Can I use a blender instead of a food processor?
Yes, but a high-speed blender works best. I may need to add more liquid to help it blend.
Can kids eat these?
Absolutely. They’re perfect for kids and a great way to sneak in veggies.
What type of coconut milk should I use?
I use canned full-fat coconut milk for a creamier texture, but any plant-based milk works.
Can I skip the vanilla extract?
Yes, but I find it enhances the sweetness and rounds out the flavor nicely.
Can I make these into mini popsicles?
Yes, I use smaller molds for kid-sized treats or portion-controlled snacks.
Conclusion
These Tangerine Zucchini Popsicles are a creative and delicious way to beat the heat while sneaking in some veggies. I love how easy they are to customize and how refreshing they taste. Whether I serve them at a summer party or keep them on hand for snack time, they always disappear fast.
Print
Tangerine Zucchini Popsicles
- Total Time: 4 hours 15 minutes
- Yield: 6–8 popsicles
- Diet: Vegan
Description
These Tangerine Zucchini Popsicles are a refreshing and healthy frozen treat packed with citrus flavor and creamy texture. Made with whole tangerines, zucchini, coconut milk, and natural sweetener, they’re dairy-free, kid-friendly, and perfect for summer snacking or a light dessert.
Ingredients
1 lb tangerines (about 5–6), seedless (or substitute with oranges)
1 whole zucchini, peeled and sliced
3/4 cup coconut milk (or milk of choice), plus more as needed
1/4 cup pure maple syrup (or sweetener of choice), plus more to taste
1 tsp pure vanilla extract
Instructions
Prep Ingredients: Peel tangerines and separate into segments. Peel zucchini and cut into 1/2-inch slices.
Freeze: Place tangerine segments and zucchini slices in a single layer on a baking sheet. Freeze for 4 hours or until completely solid.
Process Base: Add frozen fruit and zucchini to a food processor and pulse until crumbly. Scrape down sides as needed.
Blend to Creaminess: Add coconut milk, maple syrup, and vanilla. Optional: Add orange zest for stronger citrus flavor. Blend until thick and smooth, adding more milk if needed.
Taste & Adjust: Taste the mixture and add more sweetener if desired.
Freeze: Spoon mixture into popsicle molds and freeze for at least 4 hours.
Serve: Remove popsicles from molds and enjoy immediately.
Notes
This recipe also works great as a sorbet. Simply process to creamy texture and enjoy immediately instead of freezing into molds.
Use full-fat coconut milk for a creamier result.
Great for kids and can be made sugar-free with stevia or monk fruit sweetener.
Use silicone popsicle molds for easier removal.
- Prep Time: 15 minutes (plus 4 hours freezing)
- Category: Snack
- Cuisine: American
