The coconut mango popsicles are perfect for the warm weather and are a delightful blend of tangy and sweet. Fresh mango is combined with creamy coconut milk and coconut water to form a delicious treat. Because they are made with kefir, these popsicles are also packed with beneficial probiotics!
“When the weather warms from spring into summer, I abandon my warm pumpkin andchai-spiced custards in favor of cool and hydrating treats, vanilla mint ice cream andorange creamsicles. The combination of mango and cultured coconut milk make for one of my favorite frozen treats this time of year – slightly tart, faintly sweet, with a punch of mango in dotted bites, so when I was invited to participate in a yellow- and white-themed virtual baby shower for Pure Ella, I jumped at the opportunity to share this sweet, summertime treat – one I know you’ll love if you make it.
Culturing Coconut Milk
My recipe for these homemade popsicles begins first by culturing coconut milk and coconut water with kefir starter culture (I order it from Body Ecology), as it’s better than culturing coconut milk with kefir grains, which I reserve for making true milk kefir. While culturing dairy milks will thicken them, culturing coconut milk – which lacks the protein found in dairy milks – results only in the same thin-textured liquid made slightly tart. But it’s that lovely tartness that provides these popsicles with such pleasant flavor.”