Dairy-free coconut and mango popsicles
Freshen up this summer thanks to these coconut and mango popsicles, which combine fruity, creamy and crunchy in all the best ways! They are so simple to make, so you can whip them up in the morning and enjoy on a hot afternoon.
- 25 mins preparation plus freezing
- Makes 8
Print
Ingredients
- 1 3/4 cups frozen diced mango
- 1/2 cup pure apple juice
- 2 tbsp caster sugar
- 1/4 cup water
- 270 ml coconut cream
- 1/2 tsp sea salt flakes
- 1/4 cup shredded coconut, toasted
Method
- 1Process mango and apple juice until smooth. Place 2 tablespoons mango purée into each of 8 x ½-cup popsicle moulds; freeze for 30 minutes.
- 2Meanwhile, stir sugar and the water in a saucepan over low heat until sugar dissolves (do not allow to simmer or boil or the mixture will crystallise). Whisk sugar syrup, coconut cream and salt to combine. Spoon mixture into popsicle moulds to fill; freeze for at least 4 hours or overnight.
- 3Dip popsicle moulds briefly in boiling water; remove popsicles. Place toasted coconut in a small bowl, dip each popsicle quickly in hot water, then into the coconut. Freeze on a baking paper-lined tray for at least 10 minutes.
Notes
To make these sugar-free, use 2 tablespoons of your preferred sugar substitute.
