Orange Cremsicles


When Autumn is here, oranges are in abundance. Our organic food coop bags are often chocked with more oranges than we can eat & Farmer has them drooping from her trees.  Instead of drinking the juice we like to use them in a recipe combined with some fat. These orange jellies were a real hit. An orange jelly base with a coconut cream or raw cream topping.

Orange Cremsicles
These are a great way of combining fruit with a fat & the added benefit of gelatin. These orange jellies are a real hit. An orange jelly base with a coconut cream or raw cream topping. A great treat when oranges are in season.
Write a review
Orange Jelly Ingredients
  1. 2 cups fresh squeezed orange juice
  2. 3 Tbs Raw Honey (adjust to taste- sweetness is diluted once set)
  3. 3Tbs Great Lakes Gelatin
Cream Layer Ingredients
  1. 1/2 cup Coconut Cream (or Raw Cream)
  2. 2Tbs Raw Honey
  3. 1/2 Tbs Great Lakes Gelatin
  4. 1tsp Vanilla
Orange Jelly Instructions
  1. Whisk honey and OJ together until dissolved.
  2. Mix gelatine with orange juice.
  3. Gently heat orange juice mix over low heat until just warm and gelatine dissolved.
  4. Pour into a glass baking dish and set in freezer for about 20 minutes.
Cream Layer Instructions
  1. Gently heat cream, honey and vanilla until just warm.
  2. Mix Gelatin with 2 Tabs of cold water.
  3. Add gelatin to warmed cream and whisk to dissolve. (Heat a little more if need to dissolve further)
  4. Pour cream layer over set orange layer.
  5. Return to fridge or freezer until set.
  6. Slice into squares and serve.
  1. Be careful. It is hard to stop at one of these!