October 6, 2015

It feels like it’s been forever since I posted a recipe. And even longer since I had time to cook. Work has been crazy. Fun and educating – but crazy. For the last 5 weeks I haven’t slept in the same place more than two days in a row. I met wonderful, exciting people and learned about a whole new world I never new existed. But even though I probably have the most fun job there is I’m happy to finally be home again. At least for a while :) No doubt the wanderlust will be back soon.

So it’s been a while since I made those popsicles, but I still remember the creamy texture and exotic flavor. The recipe is quick and easy to do. And even if you don’t have time to let the mixture freeze you will still make friends with a delicious dessert cream. I could have eaten the pure cream ;) In fact I probably nibbled half a dessert bowl of cream while preparing the ice cream mold :)


  • 400g can coconut cream
  • ½ cup milk
  • 2 cups mango chunks
  • ½ cup maple syrup
  • ¼ cup shredded coconut

_ place all the ingredients into a blender [keep half the mango chunks for later]
_ pulse until you obtain a homogenous mixture

_ add the remaining mango chunks [stir to combine]
_ divide mixture into popsicle molds
_ freeze for at least 3-4 hours



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