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