Description
These creamy mango popsicles are vegan and refined sugar-free. For the milk, be sure to use a high-fat variety, avoiding anything too watery (like Goya); I recommend Thai Kitchen Organic brand. Be sure to refrigerate your cans of coconut milk up to 1-2 hours in advance as you need the coconut water and cream to separate. Alternately, you may use about 15 ounces of canned coconut cream, but it is typically harder to find in stores. If mango is not your jam, feel free to switch it out for 2 cups of any other chopped fruit (like pineapple or peaches) or berries.
Ingredients
Scale
- 1/2 cup finely shredded unsweetened coconut
- Two 13-ounce cans of full-fat unsweetened coconut milk, very cold from the fridge
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 large ripe mango, peeled, pitted and roughly chopped (about 2 cups)
- Pinch of sea salt
Instructions
- Preheat the oven to 350°F.
- Place the coconut flakes on a parchment paper-lined baking sheet in a single layer. Bake until golden brown, 3-4 minutes, being careful not to burn. Set aside.
- Open the coconut milk cans. The cream should be separated out and solidified on top. Using a spoon, poke through the cream and pour off the coconut water (reserve it for another use, like a smoothie). Scrape the cream from both cans into a blender and add the maple syrup, vanilla, mango and salt. Blend until completely smooth. Stir in the toasted coconut with a spoon.
- Divide the mixture among popsicle molds and freeze for several hours, or until popsicles are completely solid.
- To unmold the popsicles, them them stand at room temperature for a few minutes or run the underside of the mold under warm water. Once unmolded, you may wrap the popsicles in plastic wrap or store them in freezer baggies. These will keep in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 popsicle
- Calories: 290
- Carbohydrates: 18.6 g
- Fiber: 13 g
