Strawberry Mango Coconut Cream Popsicles
Recipe courtesy of Dr. Lisa Leslie-Williams
- 1 cup frozen strawberries
- 1 cup frozen mango
- 1 frozen banana
- 2 cups coconut milk
- 1 cup water
- 2 tsp honey
- 1 tsp vanilla extract
*Note that all ingredients are divided in half for the layers except the strawberries and mangoes.
In a blender, add ½ cup mango, ½ cup coconut milk, ½ a banana, ½ cup water, 1 tsp honey, and 1 tsp vanilla extract.
Blend for a few seconds until smooth.
Pour the mixture into popsicle molds, filling halfway.
Freeze the first layer for 20-30 minutes.
Blend the remaining ingredients: strawberries, coconut milk, banana, water, honey, and vanilla.
Now, continue to fill the other half of the popsicle molds with the strawberry cream mixture.
Fill the molds to ¾ of the way to allow for expansion.
Freeze for at least 4 hours (preferably) overnight.
Run the molds under luke-warm water for a few seconds to release each popsicle before enjoying.
Note: A contributor, who may not be a professional cook, provided this recipe. It has not been tested for home use.