mango & toasted coconut popsicles
Whenever I make popsicles, I feel a bit like a mixologist – there’s no baking science to worry about; instead I layer flavors and taste as I go (as you can imagine, the dishes pile up accordingly!). Flecked with lime zest and toasted coconut, these are the best mango pops I’ve tasted.
A squeeze of lime juice balances the sweet mango and coconut milk adds to the tropical feel; these pops are vacation on a stick!
Mango & Toasted Coconut Popsicles
3 cups mango, pureed
2 cups light coconut milk
6 Tbsp liquid Sugar In The Raw or agave nectar
Zest of 1 lime
Juice of 1/2 lime
pinch of salt
2 Tbsp white rum
2/3 cup toasted sweetened flaked coconut, divided
Combine mango puree, coconut milk, Sugar In The Raw, lime zest, lime juice, salt, and rum in a food processor or blender; process until smooth and combined. Fold in 1/3 cup toasted coconut. Fill each mold with 1/3 cup mixture, leaving a 1/2-inch of space at the top of each mold.
Let freeze one hour before inserting popsicle sticks and sprinkling reserved toasted coconut over rim of each popsicle; continue to freeze until completely firm, 4 to 6 hours more. Run molds under hot water 30 to 45 seconds before unmolding, or let stand at room temperature 5 minutes. Wrap popsicles individually in plastic wrap and store in the freezer.
Yield – 14 popsicles
Calories – 100
Carbs – 23