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Author Notes: Coconut and mango have a natural affinity for one another, which takes on particular relevance in the hot summer months. The coconut stripes of this ice pop are like a frozen coconut macaroon, creamy and sweet, while the mango provides a refreshing contrast. You can vary the number of stripes and the dominance of one flavor versus the other, as you see fit. —AliciaTaylor
- 14 ounces coconut milk (not lite)
- 3/4 cup unsweetened shredded coconut
- 1/2 cup pure cane sugar
- 1 cup mango nectar
- 1/4 cup pure cane sugar
- Place the coconut milk in a saucepan over medium low heat. Whisk until smooth. Add in the shredded coconut and sugar, and whisk to combine. Pour the mixture into a medium bowl.
- In a separate saucepan, combine the mango nectar and sugar. Simmer over low heat until slightly reduced and thickened, whisking occasionally, approximately 7 minutes. Pour into a separate bowl.
- Spoon a tablespoon or two of the coconut mixture into ice pop molds. Freeze until the layer is firm, about 1 hour. Spoon the mango mixture on top of the coconut layer and freeze again until firm. To insert popsicle sticks, wait until the ice pop molds are about one third full, and insert the stick into the uppermost layer just before it has frozen solid. This will require some vigilance, but done properly, you can then place the molds back in the freezer so that the ice pop will adhere to the stick and hold it in place as you continue to make layers. Continue to alternate the coconut and mango layers until the ice pop molds are filled.
- To unmold the ice pops, run a paring knife along the edge of the ice pop molds. Prepare a bowl of hot water and dip ice pop mold into the hot water, without getting the ice pops themselves wet. The ice pops should then come out cleanly, with a tug on the popsicle stick.
- This recipe was entered in the contest for Your Best Coconut