Cool off with these tropical vegan Mango Pineapple Coconut Popsicles! They’re gluten-free, refined sugar-free, all of seven ingredients, and refreshingly delicious!
Admittedly I’m a little late to summer’s popsicle-making season considering it’s August and this is my first popsicle post. With all these hot, steamy days, fall feels like forever away but I know it will be here in a blink. If only August could ease up on the accelerator just enough to savor some slow summer living before we’re back into the school-and-sports routine. Here’s to wishful thinking!
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How to Make Mango Pineapple Coconut Popsicles
Mango, pineapple, and coconut unite so deliciously and are brightened up with a little tang from lime juice and zest. I added agave as a natural sweetener to avoid refined sugar and keep the recipe vegan. You could also use pure maple syrup.
If you’re not worried about these things, you can always substitute honey or use a simple syrup. Also, I kept them kid-friendly, and love re-hydrating with them after a long run, but you can always spike them up with your favorite rum.?
It literally takes 15 minutes at most to whip up this tropical concoction and get into your popsicle mold. You can probably get away with freezing for just about four hours, but I think overnight is best.
TIP! When ready to enjoy run the mold under warm water for 30-45 seconds to loosen the popsicles enough to slide out smoothly. Cheers to summer, friends!
Craving more seasonal recipes? Check these out!
- Grilled Tequila Lime Chicken w/ Fresh Fruit Summer Salsa
- Stone Fruit & Tomato Summer Salad
- Grilled Cantaloupe Black Bean Salad
- Blistered Cherry Tomato & Grape Galette
- Grilled Corn with Manchego & Lime
- No Churn Cherry Vanilla Ice Cream
- Skillet Berry Cobbler
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Mango Pineapple Coconut Popsicles
Ingredients
- 2 cups cubed mango
- 1 cup cubed pineapple
- ¼ cup pineapple juice
- ¼ cup lime juice
- 1 ½ cups coconut milk regular or light
- 2 teaspoons agave or maple syrup
- Zest of 2 limes
Instructions
- Add mango, pineapple, pineapple juice, and lime juice to a blender. Puree until smooth.
- In a medium bowl, combine the coconut milk, agave, and lime zest.
- Alternate layers of the mango-pineapple puree and coconut mixture in your popsicle molds. Use a bamboo skewer or long toothpick to swirl each popsicle to create a marble effect.
- Cover the mold and insert popsicle sticks. Freeze at least 4 hours, or preferably overnight to set.
- Run hot water around the mold for 30-45 seconds to help release the popsicles. Enjoy!
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Don’t worry, Kim. There’s no such thing like “too late for ice cream/popsicles”. I’m personally going to be sharing ice cream ideas until the end of September. I’m pretty confident it will be hot for a month or so, so please bring in more popsicles! This combo sounds just fantastic.
Yay!! Glad I won’t be the only one still posting frozen desserts next month! It’s easily in the 80s here so there won’t be any complaints!
Wow, popsicles are looking amazing. Wonderful recipe.
thank you!!