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.
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