Candy Corn Popsicles


-1 cup coconut water

-1/2 cup cream of coconut

-1 ½ cup pineapple juice

-1 cup mango juice

-4-ounce popsicle molds

How to:

Combine the coconut water and cream in a measuring cup. In your 4-ounce popsicle molds, add into coconut mixture. Freeze this mixture for 4 hours. Mix in the mango juice and add popsicle sticks to each mold. Freeze for an additional 2 hours. Add pineapple juice on top of the mango and coconut mixture. Freeze for 4 hours. Serve and enjoy!

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