Can I make these pops without alcohol?

Absolutely! The rum is listed as optional, so you can simply omit it for a delicious non-alcoholic version of these creamy coconut mango pops.

How do I get the chocolate shell to harden quickly?

The chocolate shell will harden rapidly when it comes into contact with the frozen pops. Ensure your pops are completely frozen before dipping for the best results.

What kind of mango should I use for this recipe?

The recipe calls for one ripe mango, which will provide the best natural sweetness and flavor for the creamy base.

Can I use coconut milk instead of coconut cream?

Yes, the recipe states you can use either one can of coconut cream or coconut milk, ensuring a rich, creamy texture for your pops.

How should I store leftover pops?

Once dipped, place the finished pops in a freezer-proof container to store them for later enjoyment.

39.4K Views 11 years ago

Creamy Coconut Mango Pops (With a Boozy Version)
[Vegan]

DD By: Dora Daily

Author Bio

Fun and flavorful plant-based desserts and dishes. Dora is passionate about green living. Her passion includes... Read More

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Two creamy coconut mango pops, one with a chocolate shell and shredded coconut garnish, standing upright on a white plate.

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Creamy Coconut Mango Pops (With a Boozy Version) [Vegan]

566

Dairy Free

Vegan

These vegan coconut popsicles are creamy and full of mango flavor. Dipped into a chocolate shell and topped with more coconut, these pops are super decadent, yet dairy-free!! They only take a few simple ingredients, and it is highly recommended that you try the boozy version! What’s great about these... Read More

Ingredients You Need for Creamy Coconut Mango Pops (With a Boozy Version) [Vegan]

1 can coconut cream or coconut milk
1 ripe mango
1/4 cup sugar
1/4 cup shredded coconut
1 cup semi-sweet chocolate chips
1/3 cup coconut oil
1/2 cup rum (optional but way more fun)

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How to Prepare Creamy Coconut Mango Pops (With a Boozy Version) [Vegan]

Warm coconut cream and sugar on the stove on low, stirring until sugar has dissolved. If you use liquid sugar like agave, you can skip this step.
Chop up mango and stir into coconut mix.
Mix in all but a small amount of the coconut to garnish with later.
Stir in rum!
Pour into molds and freeze.
Have a rum and coke while you wait.
Once frozen prepare chocolate shell. Melt chocolate chips and coconut oil in microwave or in a glass bowl resting over steaming water on the stove. Sir constantly until chocolate is smooth.
Let chocolate cool down until no longer hot. Warm is ok.
Pour chocolate into a cup large enough to dip popsicles.
Remove 1 pop at a time from tray and dip into chocolate. Chocolate will harden quickly, so add a sprinkle of coconut right when you pull them out of the chocolate.
Place pop on wax paper or a plate.
Repeat with all pops!
Eat right away, or place in a freezer proof container and save for later!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.