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Infused Orange coconut popsicles

Today Chef Jordan Wagman will be making the perfect summer snack, Infused Orange Coconut Popsicles. (makes about six popsicles)

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Episode 5 has dropped. Welcome to Eating Green, a cooking show hosted by @chefjordanwagman where we redefine Cannabis infused food. Our goal is to teach everyone how to make infused and non infused food using very few ingredients. Today Chef Jordan Wagman will be making the perfect summer snack, Infused Orange Coconut Popsicles. (makes about six popsicles) What you’ll need: Popsicle molds or ice cube tray Medium saucepan with lid Blender or emersion blender 1 cup (250 mL) full fat coconut milk 1 cup (250 mL) orange segments, seeds removed ½ cup (125 mL) coconut yogurt 1 tsp (5 mL) vanilla extract 1 each orange, cut in half ¼ cup (60 mL) maple syrup (optional) 1 tsp (5 mL) cannabis oil Warm a medium size saucepan over medium/low heat and add coconut milk, yogurt, orange segments and vanilla (and maple syrup if using) and cover with tight fitting lid. Bring mixture to a simmer for five minutes and remove from heat to cool. Once coconut mixture is cooled transfer to a blender and add the juice of the orange (see tips) and cannabis oil. Puree until smooth. Ladle mixture into Popsicle molds and freeze for a minimum of five hours. Enjoy immediately or freeze up to one month. Chef Jordan’s Tips: When juicing the orange, use a strainer to catch the seeds, its much easier than picking them out of the coconut mixture. If using ice cube trays, pour the mixture into the trays and cover with plastic wrap. Freeze until surface begins to freeze, about an hour, and add Popsicle sticks into the cubes, piercing through the plastic wrap. The plastic will help to hold the sticks in place. Check out the full episode and recipe at the link in our bio—>> @cannabis.wiki

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