Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 6 Ratings
Colleen Riley

Gallery

Credit: Philip Friedman; Styling: Colleen Riley

Recipe Summary

hands-on:
20 mins
total:
6 hrs 20 mins
Yield:
Makes 8-10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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