Coconut Mango Ice Pops Food

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.

COCONUT POPS

Steps:

• Puree a 14-ounce can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 1/4 cup confectioners' sugar and 1/4 cup shredded coconut. Pour into small popsicle molds or 3-ounce paper cups; insert wooden popsicle sticks. Freeze several hours, or until firm.

CREAMY MANGO POPS

Steps:

• Blend mango, coconut milk, orange juice, honey, and vanilla until smooth. Fill ice-pop molds and freeze.

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