Coconut Mango Ice Pops Recipes

COCONUT MANGO ICE POPS RECIPE

Steps:

• Puree mango in the blender with ¼ cup of the coconut milk beverage and sugar and blend until smooth. Set aside.
• In a medium bowl combine the remaining coconut milk beverage, canned coconut milk, and honey. Mix well until combined thoroughly.
• Pour about 2 tablespoons of mango puree into each popsicle mold then pour coconut milk mix, until all the molds are filled.
• Place the molds in the freezer and freeze until solid, about 5 to 6 hours.

MANGO COCONUT ICE POPS

Steps:

• Whisk the coconut milk with the sweetened condensed milk, lime juice and lime zest. Set aside.
• Place mango, nectar and 1/2 cup (125 mL) lime coconut mixture in a blender or small food processor; pulse until puréed.
• Divide slices of strawberries among 20 (1/3 cup) ice pop moulds. Alternate pouring lime coconut mixture and mango purée into moulds. Swirl with wooden skewer. Freeze for 4 to 6 hours or until set.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, lime juice, and salt in a food processor. Pour into 2 1/2-ounce capacity ice-pop molds. Freeze until firm, about 4 hours.

COCONUT FIG CREAM ICE POPS RECIPE BY TASTY

Steps:

• In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
• Add 2-3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4-6 hours, or until completely solid.
• When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
• Enjoy!

COCONUT-MANGO-PINEAPPLE ICE POPS

Steps:

• Whisk together coconut milk and mango pulp in a 4-cup measuring cup. Add enough pineapple juice to make 4 cups. Mix again.
• Pour into popsicle molds and freeze until solid, at least 4 hours.

COCONUT-MANGO ICE POPS

Steps:

• Puree mango, coconut milk, sugar, and lime juice in a food processor.
• Pour into ice pop molds and freeze until firm (about 4 hours).
• **Although you can use the imitation lime juice found in a container, the taste is not the same, it might come out slightly bitter. I highly recommend the fresh juice for the best flavor.