Candy Corn Popsicles
Candy corn themed Halloween popsicles made with mango, tangerine, and coconut milk.
Ingredients
- 1 cup coconut milk
- 1/2 cup plain plant-based yogurt
- 1/4 cup agave syrup
- 3 large mangos peeled and diced
- 3 tangerine peeled
Instructions
White layer
- Blend 1 cup coconut milk, 1/2 cup yogurt and agave syrup in a blender
- Pour into the popsicle mold and fill to about 1 inch from the bottom
- Set aside the rest of the mixture
- Place popsicle mold into the freezer until it becomes slushy but not firm, approximately 30 minutes
Orange layer
- Puree the 3 mangos until smooth. This should make about 2 cups.
- Pour out half the mixture into another container, approximately 1 cup and set aside.
- Add the 3 tangerines to the blender and puree until smooth
- Set aside.
Yellow layer
- Blend 1/2 cup of the coconut mixture you reserved from the white layer with 1/2 cup of the mango puree (the one without the tangerine) you reserved from the orange layer.
- Set aside.
Make the popsicles
- After white layer has become slushy, pour in the orange layer until about 2/3 of the way up.
- Add the yellow layer until filled to the fill line.
- Add the popsicle sticks and return to freezer.
- Freeze until hardened, approximately 10 hours.
- Note: There will be some extra ingredients left from the 3 layers that you can use to make more popsicles if your mold holds more than 6 or use for something else like in a smoothie.