Description
These Tropical Popsicles combine the vibrant flavors of passion fruit, mango, and creamy coconut for a refreshing and healthy frozen treat. Perfect for hot days, this recipe is easy to make with natural sweeteners and dairy-free ingredients, delivering a tropical escape in every bite.
Ingredients
Scale
Mango Passion Fruit Layer
- â…“ cup passion fruit pulp (approx 5 small passion fruit)
- 2 ½ cups fresh mango, cut into chunks (approx 2 medium mangoes)
- 2 tablespoons pure maple syrup (optional)
Coconut Vanilla Layer
- 7 oz coconut yogurt
- 7 oz coconut cream (or chilled canned coconut milk)
- 5 tablespoons pure maple syrup
- 1 teaspoon vanilla bean paste
Instructions
- Prepare Passion Fruit Pulp: Scoop the flesh out of the passion fruits and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp. Reserve the seeds.
- Blend Mango Passion Fruit Mixture: Add the passion fruit pulp to your blender along with the mango chunks and maple syrup if you’re using it. Blend for a couple of minutes until smooth. Stir the passion fruit seeds back into the mixture.
- Freeze First Layer: Pour the mango passion fruit mixture into 10 silicone ice cream molds and place in the freezer for one hour to set partially.
- Prepare Coconut Vanilla Mixture: For the coconut layer, add coconut yogurt, coconut cream, maple syrup, and vanilla bean paste to your blender and blend until combined, being careful not to over-mix.
- Assemble Popsicles: Pour the coconut mixture on top of the partially frozen mango passion fruit layer in the molds and insert wooden sticks into each cavity.
- Freeze Completely: Freeze the assembled popsicles for at least 5 hours or until completely set.
- Remove and Serve: To remove the popsicles from their molds, run them under warm water for a couple of seconds to loosen. Push them out gently and enjoy.
- Storage: Store popsicles in an airtight container in the freezer for up to one month.
Notes
- Using chilled canned coconut milk instead of coconut cream is a suitable alternative for the coconut layer.
- If you prefer a sweeter popsicle, increase the maple syrup to taste.
- Allowing the first layer to freeze partially prevents mixing of layers for a defined dual-layer effect.
- Run molds under warm water briefly to avoid breaking the popsicles when removing.
