So there’s delicious. And then there’s these. Beyond delicious. Indescribably delicious. So delicious you’ll make them for your kids and fight them for the last one. So please, those of you without wee ones, make these. Make them all for yourself. Eat them all to yourself. And think of me.
If you are a fan of the original “Creamsicle” popsicles we all knew growing up these are right up your alley. They are like Creamsicles on coconut, mango steriods. As simple as can be to make…with just a few teeny ingredients. They’re sweet. They’re refreshing. They’re decadent. And so very healthful. My biggest wins, in my book, are when I can actually create something nourishing in my kitchen that is as indulgent and delicious as a sugar-packed, processed version. These? A Win. Like, the blow-the-competition-out-of-the-water, hat trick, sadium-packed-home-run kind of win.
Throw 4 simple ingredients into a blender…
…blend until smooth and pour into ice pop molds…
..and THATS IT.
Your kids will give you a “number one” pat on the back…
Mango Coconut Dreamsicle Pops
Notes: Coconut cream is not coconut milk. Its basically the solid stuff you find floating on the top of the can of coconut milk. So if you are unable to find Coconut Cream at your local market you can buy the canned full fat coconut milk and use the solid on top for this recipe (you’ll likely need two cans of coconut milk to yield enough of the solid “cream” for this recipe). I buy my coconut cream at Trader Joes but you’ll be able to find it at most markets these days.
Also, 1/4 Cup Maple Syrup is just right for us in this recipe. Not overly sweet but definitely sweet enough. If you like your bars super sweet, opt for 1/3 Cup.
1 (14 Ounce) Can Coconut Cream, about 1 2/3 Cup *see notes above
1 1/2 Cups Diced Frozen Mango
1 Cup Orange Juice
1/4 Cup-1/3 Cup Pure Maple Syrup *see notes above
Place all ingredients in a blender and blend until smooth. Pour into popsicle molds and freeze for 5 hours, or overnight. Makes 10-12 Bars.