popsicle moldsor a parchment paper lined bread mould ('n sliced when set!)
Zest your oranges thoroughly but lightly, and by the latter I mean trying to avoid zesting through into the white to avoid bitterness (don't overthink it though!).
Note: the "orange taste" here really comes from the zest, but adding a tad of the juice adds a bit of acidity and a little extra zang for the taste buds. But if you prefer to omit, a light squeeze of lemon juice (or even a tad of vitamin c) will work great too!
Add coconut milk, sweetener (lower amount), orange zest, turmeric (optional, see notes) and salt to a saucepan over medium heat. Mix using an immersion blender (also helps to blend the zest) or whisk until all the solids from the coconut milk have the dissolved and the mixture is fully blended. Add 2 tablespoons of orange juice (or up to 4, to taste).
Transfer to popsicle molds (or an ice cube tray!) and freeze until set. Keep in the freezer for up to three months.
*You absolutely NEED to use full fat coconut milk here for optimum creaminess (without any coconut after taste!). Alternatively, feel free to use heavy cream and for 'lighter versions' you can use a lower-fat coconut milk (at the expense of a bit of iciness). **Unlike in every single other gnom-gnom keto ice cream recipe (cue in my suuuper luscious no-churn master recipe!), I’m going to advice against using xylitol and allulose here (as they keep your ice creams soft!). So stick to erythritol (or pure monkfruit!), unless you want soft popsicles! And if not restricted by sugar, maple syrup (or any sugar really!) will work the charm. ***I'm listing the turmeric as optional as it largely serves to add a touch of color (the popsicles will come out a pale orange without it). Still, turmeric is a spice that I love to include in my diet and it pairs wonderfully well with orange: add 1/8 tsp for just a hint of color and up to 1/4 (or even more!) if you want the turmeric flavor to shine through. Please note that nutrition facts were estimated per popsicle.