These coconut mango chocolate dipped pops are creamy and full of coconut flavor. Dipped into a chocolate shell and topped with more coconut, these pops are super decadent, yet dairy free!! They only take a few simple ingredients, and I highly recommend trying the boozy version! It is sweltering here in Cali, and ice cold pops are a must! What I love about popsicles is that there are like a million variations. These could easily be made with pineapple instead of mango, or banana, or any fruit you like!

Print Recipe Coconut Mango Pops Ingredients 1 Can Coconut Cream or coconut milk. 14 oz or 1 3/4 cups

1 Ripe Mango

1/4 Cup Sugar

1/4 Cup Shredded Coconut

1 Cup Semi-Sweet Chocolate Chips

1/3 Cup Coconut Oil

1/2 Cup Rum Optional but way more fun Instructions Warm coconut cream and sugar on the stove on low, stirring until sugar has dissolved. If you use liquid sugar like agave, you can skip this step.

Chop up mango and stir into coconut mix.

Mix in all but a small amount of the coconut to garnish with later.

Stir in rum!

Pour into molds and freeze.

Have a rum and coke while you wait.

Once frozen prepare chocolate shell. Melt chocolate chips and coconut oil in microwave or in a glass bowl resting over steaming water on the stove. Sir constantly until chocolate is smooth.

Let chocolate cool down until no longer hot. Warm is ok.

Pour chocolate into a cup large enough to dip popsicles.

Remove 1 pop at a time from tray and dip into chocolate. Chocolate will harden quickly, so add a sprinkle of coconut right when you pull them out of the chocolate.

Place pop on wax paper or a plate.

Repeat with all pops!

Eat right away, or place in a freezer proof container and save for later!

Re you using ZipList yet?

These pops are also super good without the chocolate shell.

Make it, eat it, enjoy!



What are your favorite popsicle flavors?