Dairy free mango coconut popsicles are a healthy tropical cool summer treat you can enjoy any night of the week.
I’m about to transport you to the tropics. A quick vacation that leads to palm trees, white sandy beaches and the soft sounds of the ocean rolling in the background?
Just picture yourself lying in a hammock with the sea salt air blowing over you. A tropical mango coconut popsicle in your hand.
Okay, maybe at this point you’ve been brought back to reality and you’re actually standing in your kitchen with the freezer door open eating a mango coconut popsicle.
While you may not be on a sunny, gorgeous beach right now, at least these popsicles can take you there!
Super simple dairy free mango coconut popsicles
The idea for these mango coconut popsicles came to me when I saw how many of you have been loving the Mango Coconut Granola. And trust me, that granola would make the perfect crunchy topper to these super simple popsicles.
What I love most about this recipe is that it’s insanely simple to make. It requires just six ingredients and a blender.
This dairy free popsicle needed to be extra creamy, and extra delicious. So I used frozen mango chunks and frozen bananas to create part of the creamy texture.
Then added some full-fat coconut milk in. I wouldn’t suggest using lite coconut milk in this recipe. It just won’t give it that same creamy texture because there’s no coconut cream in lite coconut milk.
Making popsicles without a popsicle mold
Now don’t discount this recipe just because you don’t have a popsicle mold. I’ve made it super simple by just pouring the batter into a loaf pan. Then use popsicle sticks and slide them into the batter.
The batter should be thick enough that they’ll stand up on their own. I only put six sticks in, and ended up with some pretty large popsicles. Feel free to slide additional popsicles sticks into the loaf pan to create smaller mango coconut popsicles.
A frozen tropical treat
All that’s left is to freeze the popsicles!
I left mine in the freezer overnight. Then had to run a warm knife around the edges and let the pan sit for about five minutes to soften enough to cut.
Cut evenly around the popsicle sticks and slide out the naturally sweetened, coconut-y mango popsicles and enjoy. As a side note, I did top mine with some toasted coconut, which made for an awesome popsicle. Slightly crunchy, cool and creamy. The perfect way to take me to the tropics!
Looking for more cool sweet treats? Check these out!
Lemon Raspberry No-Bake Cheesecake
- 4 cups frozen mango chunks
- 2 cups frozen banana slices
- 2 cups full fat coconut milk {from a can*}
- 2 tsp. coconut extract
- 4 Tbsp. pure maple syrup
- 2 tsp. vanilla
- 6-8 popsicle sticks
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In the jar of a blender, add all of the ingredients. Blend until thick and smooth.
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Pour the mixture into a loaf pan and slide 6 {for larger popsicles} or 8 popsicle sticks into the ‘batter’.
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Place the loaf pan in the freezer and freeze for at least 5 hours, or overnight.
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To remove, let the pan sit on the counter for about 5 minutes.** Then run a knife under hot water and slide the knife around the outsides of the pan.
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Cut the popsicles into even sizes around the popsicle sticks.
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If desired, top with toasted coconut chips.
*Note: make sure to use full fat and shake the can vigorously before pouring into the mixture. The cream that’s at the top of the can will help to make extra creamy popsicles.
**Note: do this every time you want to eat a popsicle. They become quite frozen in the pan, but should thaw enough in about 5 minutes to eat.
