Hands-On Time
20 Mins
Total Time
6 Hours 20 Mins
Yield
Makes 8-10
Philip Friedman; Styling: Colleen Riley

How to Make It

Step 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.

Step 2

Freeze until set, at least 2 hours.

Step 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.

Step 4

Pour the pineapple juice on top of the mango, dividing evenly. Freeze until firm, at least 2 hours and up to 4 days.

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Ratings & Reviews

/5
Reviews
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