Ditch the freezer aisle’s neon-colored, sugar-laden Popsicles and try your hand at these easy, refined sugar-free coconut mango popsicles.

Homemade popsicles are one of the easiest desserts made Paleo-friendly. With endless potential combinations of fresh fruit, homemade pops are a quick and nutritious way to quell your sweets craving — particularly in the hotter months.

Better yet, your freezer does all the work. You just have to hone your patience threshold. The one popsicle conundrum is capturing the creamy mouthfeel of say, a Fudgesicle, and staying Paleo. These pops use rich and luscious coconut milk to capture that texture. Throw in cubes of fresh mango and flakes of coconut meat, and you’ve got a summery, tropical dessert that easily doubles as a frozen breakfast.

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Courtney Hamilton

Coconut Mango Popsicles

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Total time:1 hr
10 mins

Prep Time: 10 mins 10 minutes

Serves:5

Coconut Mango Popsicles

Recipe by: Courtney Hamilton

These pops use rich and luscious coconut milk for a summery, tropical dessert that easily doubles as a frozen breakfast.

Ingredients

• 1 can full-fat coconut milk, refrigerated to separate cream from water (avoid brands with added thickeners and sweeteners)
• 1 large mango, chopped
• 2 T honey
• ¼ cup unsweetened coconut flakes

Instructions

• Refrigerate the coconut milk. This ensures that the water will separate from the coconut “cream,” leaving you with a product that is yogurt-like in texture. Strain out the water.
• Chop mango. Set aside.
• Combine coconut milk, honey, and coconut flakes in a bowl.
• Layer coconut mixture and mango in Popsicle molds. Freeze until solid.

(You’ll Also Love: Coconut Mango Sorbet)