Okay, I love creamsicles so I was very excited to make this dessert. The crust is an oat base, like an oatmeal cookie and the filling is an orange-coconut mixture. Classic creamsicles are not made with coconut so I was a little weary there.
Let’s dive in, starting with the crust. It’s made with oats, nut butter, coconut oil, brown sugar, baking soda, vanilla and salt. It was a nice oat mixture, not overly sweet. That gets pressed into an 8″ square pan and then baked for about 10 minutes until starting to get golden. While that’s baking, you’re supposed to make the filling.
This is where things get a little interesting. You blend together a large amount of shredded coconut with coconut cream, orange juice and zest, maple syrup, cornstarch, vanilla and salt. I understand the nice creamy coconut but having the shredded coconut in there was a little confusing because it messes with the overall texture. The filling didn’t taste bad, but the mouthfeel was not so pleasant because of all the coconut bits. It did have a slight yellow/orange tinge which was nice though.
It gets poured on the baked crust and then goes back in the oven for about 20 minutes. I’m not sure if I overbaked mine or if this is how it’s supposed to be but the texture felt off. The filling was like cracking so I definitely think I they were a little overdone.
I let them cool completely and put them in the fridge for a few hours to chill, as the recipe suggests. When I took it out to cut into squares, this is where things took a turn. I’m not sure what happened but the crust was very wet and soggy, as if the oil and nut butter “seeped” out – I don’t know another way to explain this. And then upon tasting, the coconut was very overpowering. I was really hoping I would taste all the citrus but it was really hidden by the coconut.
I really have no idea how this recipe went so sideways but like just not a success. Maybe I will try making them again one day, but only using coconut milk/cream and no shredded coconut.