Coconut Mango Sticky Rice Popsicles
August 23, 2019
"This is a large recipe and can be halved. Taken from edibleexperiments.com"
- 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
In a large pot, blend the coconut milk and the whole milk.
After scraping the seeds out of the vanilla bean, place it into the large pot.
Add the rice and stir, bringing to a simmer over medium heat.
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.
Next, add the condensed milk, water, vanilla extract, and salt, whisking in.
Peel and cube the mango, adding it into the pot.
Place into the popsicle molds. Freeze for approximately 4 hours, or until solid.
Tips & Variations
- Popsicle molds