Mango Coconut Creamsicle Popsicles (dairy free Vegan refined sugar free)
Mango Coconut Creamsicle Popsicles
  • 5 cups frozen mango
  • 1 cup coconut cream (not milk)
  1. Puree mango in a high powdered blender or in small batches in a food processor.
  2. Pour into a popsicle mold alternating coconut cream for layers. Use a popsicle stick to slightly stir to give a swirl effect.
  3. Freeze at least 4-6 hours or overnight.
I've used both regular dairy yogurt and coconut cream. If using coconut make sure the can is at room temperature to allow easy swirling/layering without thick chunks. Coconut cream contains a higher fat content than a coconut milk and makes a smoother (not icy) texture.
Recipe by Petite Allergy Treats at