So, I guess you could say that I have been on some sort of mango kick as of late (they’re just SO good), but the beautiful thing about these Mango Colada Pops is that the Colada portion can be combined with pretty much any fruit your heart desires. Pineapple? Definitely. Strawberries? You bet. These pops are a delicious, all natural way to cool down on a hot day, and the fact that they are completely customizable is just an added bonus.
Another bonus is that these pops are so easy to whip up, the hardest part of the whole process is just waiting for them to freeze, which, let’s face it, is basically like watching paint dry.
Simply take 2 cups of any frozen, non-sweetened fruit of your choosing, and blend it into a puree using a high speed blender with 1/4 cup coconut milk beverage (I used So Delicious unsweetened coconut milk).
In a small/medium mixing bowl, combine 1/2 a cup coconut milk beverage, 1 cup of unsweetened canned coconut milk (just the thick cream portion on top) and 1.5 tablespoons of raw honey or organic coconut nectar. Mix well until thoroughly combined.
Pour roughly 2 tablespoons of your fruit puree into each popsicle mold first, then fill the remainder of the mold with your coconut milk mix until all the molds are filled. Place the molds in the freezer for 2 hours before placing wooden sticks in. Wait to serve until popsicles are completely solid (usually about 5 hours).
Please note that prep time listed in the recipe does not include freezing time!
- 2 cups organic, unsweetened frozen mango or fruit of your choosing
- 3/4 cup unsweetened coconut milk (I used So Delicious brand)
- 1 cup unsweetened, full fat canned coconut milk (just the thick cream portion)
- 1.5 Tbsp. raw honey or organic coconut nectar
- Take 2 cups of any frozen, non-sweetened fruit of your choosing, and blend it into a puree using a high speed blender with 1/4 cup coconut milk beverage (I used So Delicious unsweetened coconut milk).
- In a small/medium mixing bowl, combine 1/2 a cup coconut milk beverage, 1 cup of unsweetened canned coconut milk (just the thick cream portion on top) and 1.5 tablespoons of raw honey or organic coconut nectar. Mix well until thoroughly combined.
- Pour roughly 2 tablespoons of your fruit puree into each popsicle mold first, then fill the remainder of the mold with your coconut milk mixture until all the molds are filled. Place the molds in the freezer for 2 hours before placing wooden sticks in. Wait to serve until popsicles are completely solid (usually about 5 hours).