Sunday, July 27, 2014

Mango & Coconut Popsicles.

Take a lick,
orange sweet,
white cream.

Drip, drop, drip.

Catch some
on your tongue;
summer medley.

Fun, mhhh, fun.


Coconut & Mango Popsicles

time 20 minutes prep, 6 hours or overnight freezing
yields 6-8 popsicles

200ml full-fat coconut milk
1 tsp. pure vanilla bean paste or extract
1-2 Tbsp. sweetener

200ml mango puree
1 tsp. lemon juice
1 Tbsp. sweetener

Whisk together the coconut milk, vanilla and sweetener until smooth and creamy.
Set aside.
Fill into the popsicle molds and pop into the freezer for 15 minutes.
In a separate mixing bowl, stir together the mango and lemon, adding the sweetener.
For a creamy pop: pour the mango filling into the popsicle molds, give it a short stir with a skewer.
Freeze for 30 minutes, then insert the popsicle sticks and continue freezing for 6 hours, or until firm.