Coconut Mango Sticky Rice Popsicles
Servings
Prep Time
Cook Time
Ready In
Recipe: #33200
August 23, 2019
Categories: Comfort Food, Desserts, Snacks, Rice, White Rice, Fruit, Coconut, Mango, Central/South American, Mexican, Kid Pleaser, Summer, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"This is a large recipe and can be halved. Taken from edibleexperiments.com"
Ingredients
Nutritional
- Serving Size: 1 (176.7 g)
- Calories 162.3
- Total Fat - 10.5 g
- Saturated Fat - 8.6 g
- Cholesterol - 6.4 mg
- Sodium - 178.3 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 1.6 g
- Sugars - 8.1 g
- Protein - 3.3 g
- Calcium - 81.7 mg
- Iron - 0.8 mg
- Vitamin C - 12 mg
- Thiamin - 0.1 mg
Step 1
In a large pot, blend the coconut milk and the whole milk.
Step 2
After scraping the seeds out of the vanilla bean, place it into the large pot.
Step 3
Add the rice and stir, bringing to a simmer over medium heat.
Step 4
Afterwards, turn the heat down and cook on low for 25 minutes or until the rice softens. Don't make it al dente. Cook it all the way.
Step 5
Next, add the condensed milk, water, vanilla extract, and salt, whisking in.
Step 6
Peel and cube the mango, adding it into the pot.
Step 7
Place into the popsicle molds. Freeze for approximately 4 hours, or until solid.
Tips & Variations
- Popsicle molds
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