Coconut Mango Ice Pops

Today I want to share with you another way that I have been trying to beat the heat.    I’m on a binge of making Ice Pops.   And eating them too, of course. 😀


With a new toy to play with (my popsicle mold), I’ve been dreaming up all kinds of flavors and while most of them have been pretty good, this one, I think, is outstanding. Pureed mango and coconut milk with a little shredded coconut thrown in just to really taste the flavor.  I can’t even begin to tell you how delicious they are.  Sweet pureed mango and silky, smooth coconut are a match made for each other.  Sort of like a Piña Colada.  Want to know what else is great about them?  They are only 68 calories each.  Whoo-Hoo!


Yield:   Makes 10


Coconut Mango ice Pops

Coconut Mango ice Pops

  • 3/4 cup unsweetened coconut milk beverage (dairy case)
  • 1 3/4 cups diced ripe mango
  • 1 cup canned light coconut milk
  • 1/4 cup sugar
  • 2 Tablespoons honey
  • 1/4 cup shredded coconut
  • 1/4 tsp. coconut flavoring, optional


1.  Puree mango in the blender with 1/4 cup of the coconut milk beverage and sugar and blend until smooth.  Pour out into a small bowl and set aside.

2.  In the blender container, combine the remaining coconut milk beverage, canned coconut milk, honey, shredded coconut and coconut flavoring, if using.  Blend briefly to thoroughly mix and chop the coconut.

3.  Pour, or spoon, about  2 Tablespoons of mango puree into each popsicle mold then pour in coconut milk mixture, until all the molds are filled. Cover the molds, insert sticks, and  place the molds in the freezer and freeze until solid, about 5 to 6 hours.

Fill the molds, then freeze.

Fill the molds, cover, insert sticks, then freeze.

Cool and yummy!

Cool and yummy!


SOURCE:   POPS,  Icy Treats for Everyone,   Krystina Castella


Roasted Strawberry and Toasted Coconut Popsicles

Roasted Strawberry and Toasted Coconut Popsicles

Roasted Strawberry and Toasted Coconut Popsicles

Today is the beginning of July and it seems that everyone I know is going on vacation; going to the mountains,  going to the beach, or just sitting out by the pool chillin’ out.  Every one but me, that is.  I’d love to be going to the beach, but when you plan to be in a dance competition in August, you just don’t take a vacation until it’s over.  I have work to do.  That’s OK,  I’ll pretend that I’m there by looking at other people’s pictures and daydreaming.  When I sit outside on the deck I’ll slather on the sunscreen that smells of coconut, and eat my popsicles.


Have you ever made popsicles?   maybe little ones in ice cube trays?  I’ve done that once or twice.  But what I’m proposing is to get yourself a really nice popsicle mold so you can make the real  things.  Popsicles are so easy to make I wonder why I haven’t done this before.


Today I’m roasting strawberries.  Roasting them concentrates their flavor and brings out their sweetness.  I’m also going to toast the coconut while the oven is on.  Roast and toast is my new motto!

Once the strawberries are roasted, they go into the blender with a bit of lime juice and some sugar.  The coconut is combined with coconut milk, and the next thing that happens is a simple layering of the two into the popsicle molds.   Pop into the freezer and in about 5-6 hours you will have a frozen treat.

Let the others go on their vacations.  I’m happy sitting on the deck chillin” with my cold and frosty popsicle!


Yield:  Makes 10 – 12 pops  (With my mold I got 10 pops).IMG_4471


  • 1/3 cup sweetened shredded coconut
  • 1  pound fresh strawberries, hulled
  • 1 Tbsp. olive oil
  • 2 Tbsp. granulated sugar
  • juice of 1 lime, divided
  • 1  (15-ounce) can coconut milk, well shaken (low fat is OK)
  • 2 Tbsp. granulated sugar
  • 1 tsp. vanilla extract

1.  Place a rack in the upper third of the oven and preheat oven to 350*F.  Sprinkle coconut onto a rimmed baking sheet and toast in the oven until golden brown.  Watch it closely as it will toast quickly….usually in 3 – 5 minutes.  Remove from the oven and place in a small bowl to cool.


2.  Place strawberries on the baking sheet and drizzle with olive oil.  Place in the oven to roast until fragrant and soft, about 18 to 20 minutes.  Remove from the oven and add the strawberries to a blender, or the bowl of a food processor fitted with a blade attachment.  Add 2 tablespoons sugar and juice of half a lime.  Blend until smooth.


3.  In a small bowl stir together coconut milk, remaining lime juice, 2 tablespoons granulated sugar, and vanilla extract.  Stir in the toasted coconut.

4.   Place a spoonful of strawberry into the bottom of each popsicle mold.  Start by filling 10 molds in case you don’t have enough to fill 12 molds.  Stir coconut milk mixture and add to the popsicle molds, filling 2/3 full.  Spoon more strawberry into each mold and top with remaining coconut milk.


5.  Add on the popsicle mold lid and then insert the sticks.  Freeze for at least 6 hours before serving.


SOURCE:   POPS!  Icy Treats for Everyone by Krystina Castella