- 1½ cups (150g) raw unsalted cashews , soaked in boiling water for 20 minutes
- ¼ cups (60g) pistachio butter (see notes)
- 1 cup full-fat coconut milk
- ¼ cup + 2 tbsp organic cane sugar
- ¾ tsp orange blossom extract
- Handful of spinach , optional
- 3 tbsp chopped toasted salted pistachios , for garnish

Pistachio Orange Blossom Pops
Prep: 30 mins Freezing Time: 8 hours
Serves 6
Made with cashews, pistachio butter, and coconut milk, these pops are a great way to cool off this summer while enjoying a creamy and decadent treat.
Equipment
- 2 Popsicle mold(s) (I used this one)
Ingredients
- 1½ cups (150g) raw unsalted cashews , soaked in boiling water for 20 minutes
- ¼ cups (60g) pistachio butter (see notes)
- 1 cup full-fat coconut milk
- ¼ cup + 2 tbsp organic cane sugar
- ¾ tsp orange blossom extract
- Handful of spinach , optional
- 3 tbsp chopped toasted salted pistachios , for garnish
Recipe
- Step 1
Drain the soaked cashews and add them to a high speed blender alongside all the other ingredients, except the chopped pistachios.
- Step 2
Blend until smooth, scraping the sides of the blender as needed to ensure all the ingredients are well incorporated.
- Step 3
Sprinkle some chopped pistachios into the popsicle molds.
- Step 4
Divide the popsicle mixture between the molds. Insert a wooden stick and transfer to the freezer for at least 8 hours, or until fully set.
- Step 5
Enjoy frozen and keep in the freezer for up to two weeks.
Common Questions & Swaps
- Can I replace the cashews with another nut? I would advise against that.
- I made my own pistachio butter for this recipe by blending 2 cups of shelled roasted and salted pistachios in my high speed blender until I got a silky smooth nut butter. Alternatively, you could use store-bought pistachio butter, but make sure to check the ingredients to see if it does not contain dairy.
- Can I replace the coconut milk with another non dairy milk? Usually, I would say no, but because these pops have a higher fat content because of the cashews and pistachio butter, I think you could replace the coconut milk with unsweetened oat, cashew, or soy milk. I cannot guarantee that the texture will be as creamy as with coconut milk though.
- Can I replace the cane sugar with another sweetener? You could use agave nectar instead as it won't affect the flavor profile of the pops too much. I would avoid using coconut sugar or maple syrup.
- I don't have/like orange blossom extract, can I use another extract instead? Yes, you could use the same amount of rosewater, as it will complement beautifully the pistachio flavor. Another option is using about 1 teaspoon of vanilla bean paste.
- Spinach is used in this recipe to give these pops a brighter green color without any artificial coloring. You can totally skip it if you don't have it on hand. I used about 15 baby spinach leaves to get the intensity of green I was looking for.





