These orange creamsicle pudding pops taste just like the classic frozen treat, but I made them at home with simple ingredients.

They are creamy, sweet, and have that bright orange flavor that everyone loves.

The best part is that they are completely dairy free. I use oat milk and coconut milk to get that smooth, creamy texture without any dairy at all.

If you have ever tried to find good frozen treats without dairy, you know the options can be limited. That is exactly why I started making these at home.

They only take a little bit of hands on time, and then the freezer does the rest of the work for you.

Why This Recipe Is a Keeper

Creamy and Dreamy – The coconut milk gives these pops a rich, smooth texture that feels just like real creamsicles.

Bright Citrus Flavor – Fresh orange zest and juice concentrate pack every bite with sweet, tangy orange goodness.

Totally Dairy Free – You get that classic creamy treat without any milk or cream, so everyone can enjoy it.

Simple Pantry Staples – You only need a handful of easy ingredients that are simple to find at any store.

Here’s What You’ll Need

2 cups Unsweetened Oat Milk
1 cup Full-Fat Coconut Milk
1/3 cup Granulated Sugar
3 tbsp Cornstarch
1 tbsp Fresh Orange Zest
1/4 tsp Fine Sea Salt
1/2 cup Frozen Orange Juice Concentrate, Thawed
2 tsp Pure Vanilla Extract

How to Make It

Step 1

Whisk the oat milk, coconut milk, granulated sugar, cornstarch, orange zest, and salt together in a saucepan until no lumps remain.

Step 2

Cook over medium heat, whisking constantly, until the mixture bubbles and thickens into a light pudding. Continue cooking for 1 minute.

Step 3

Remove the pudding from the heat and whisk in the orange juice concentrate and vanilla extract. Let it cool for 15 minutes, stirring occasionally to prevent a skin from forming.

Step 4

Divide the orange pudding among eight popsicle molds and insert the sticks. Freeze for at least 6 hours until completely solid.

Step 5

Hold each mold under lukewarm water for several seconds, then gently release the pudding pops and serve immediately.

Recipe Tips

Whisk Out All the Lumps First

Before you turn on any heat, whisk the cornstarch into the cold liquids until the mixture looks completely smooth. Cornstarch clumps up the second it hits hot liquid, so getting it dissolved while everything is still cold is the only way to avoid lumpy pudding.

Run your whisk along the bottom and corners of the saucepan too, since that’s where the cornstarch likes to hide and settle.

Never Stop Whisking While It Cooks

Once the pan is on the heat, keep whisking the whole time without walking away. Cornstarch pudding thickens fast and it will clump or stick to the bottom the moment you pause.

From my experience, medium heat is the sweet spot here. Too high and the bottom cooks before the rest catches up, leaving you with a scorched taste that comes through even after freezing.

You’ll know it’s ready when it bubbles and coats the back of a spoon. Let it go for one full minute after that so the cornstarch fully cooks and loses any starchy taste.

Use Full-Fat Coconut Milk From a Can

Grab the thick full-fat coconut milk that comes in a can, not the thin kind sold in a carton by the other milks. The higher fat is what gives these pops their creamy, smooth texture instead of an icy one.

Shake or stir the can well before measuring, since the cream and liquid separate as it sits. You want both parts mixed together so your pudding turns out even.

What to Make Next