Raspberry Mango Coconut Pops

A little sweet, a touch tart, and a touch style of the tropics. These raspberry mango coconut pops ar refreshing and pleasant summer treats!

Raspberry Mango Coconut Pops

It’s that point of the year. Lather on the sunblock, grab your dark glasses, and head outdoors to require altogether summer has got to provide.

These raspberry mango coconut pops have a large amount occurring. There’s sweetness from the mango, a pop of tartness from the raspberries, and soupiness from the coconut milk and chocolate.

For the of completion, the frozen pops ar swaybacked in chocolate and flat-topped with nonsweet cut coconut.

Raspberry Mango Coconut Pops

These silicone polymer frozen dessert bar molds ar my favorite! They're super straightforward to use and even easier to scrub.

I’ve used them for these recipes within the past: chocolate swaybacked funfetti frozen dessert bars and chocolate blueberry frozen dessert bars.

To be honest, I favor the silicone polymer molds far better than these popsicles molds I’ve had for years.

Raspberry Mango Coconut Pops

  • 1 cup fresh raspberries
  • 3 cups frozen mango chunks
  • 1 1/2 cups canned coconut milk, full-fat
  • 6 Tablespoons maple syrup

White Chocolate Shell:
  • 10 oz high quality white chocolate chips*
  • 1 Tablespoon coconut oil
  • unsweetened shredded coconut, for topping

  1. Puree raspberries with 1 tablespoon of maple syrup. Set aside.
  2. In a blender, combine frozen mango, well shaken coconut milk, and remaining maple syrup. Process until smooth.
  3. Alternate adding dollops of raspberry puree and mango coconut mixture into molds. Insert wooden sticks and freeze for at least 6 hours (overnight is best).
  4. White Chocolate Shell and Assembly:
  5. Unmold frozen pops. Place on a parchment lined baking sheet and return to freezer for 5-10 minutes. 
  6. In a medium bowl, combine white chocolate chips and coconut oil. Place bowl over a pot filled with 2-inches of barely simmering water. Make sure the bowl not does touch the simmering water. Melt white chocolate gently, stirring often to ensure even heating. Remove from heat, making sure to whip off any moisture from the bottom of the bowl.
  7. Pour melted chocolate in a drinking glass or bowl. Working quickly, dip frozen pop into melted white chocolate. Allow any excess chocolate to drip off. Immediately sprinkle shredded coconut on top. Place on parchment line baking sheet. Repeat with remaining frozen pops.
  8. Return assembled pops back to freezer for 5-10 minutes to solidify. Enjoy immediately, or save for later. Wrap assembled frozen pops in plastic wrap or store in airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to slightly soften. 

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