Candy Corn Popsicle

candy-corn-popsicle
Photo by Philip Friedman; Styling: Colleen Riley
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  • Makes 8-10
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Combine the cream of coconut and coconut water in a measuring cup. Pour into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly.Freeze until set, at least 2 hours.Mix the mango juice with 1 drop of red food coloring in a measuring cup. Pour on top of the coconut mixture, dividing evenly. Insert the ice-pop sticks, pushing gently into the coconut mixture. Freeze until firm, at least 2 hours.Pour the pineapple juice on top of the mango, dividing evenly. Freeze until firm, at least 2 hours and up to 4 days.

Ingredients

  1. Check 1/4 cup cream of coconut
  2. Check 3/4 cup coconut water
  3. Check 1 cup pineapple juice
  4. Check 1 cup mango juice
  5. Check red food coloring

Directions

  1. Combine the cream of coconut and coconut water in a measuring cup. Pour into 10 3-ounce or 8 4-ounce ice-pop molds, dividing evenly.
  2. Freeze until set, at least 2 hours.
  3. Mix the mango juice with 1 drop of red food coloring in a measuring cup. Pour on top of the coconut mixture, dividing evenly. Insert the ice-pop sticks, pushing gently into the coconut mixture. Freeze until firm, at least 2 hours.
  4. Pour the pineapple juice on top of the mango, dividing evenly. Freeze until firm, at least 2 hours and up to 4 days.