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Plant-based healthy candy corn popsicles

Candy Corn Popsicles

Candy corn themed Halloween popsicles made with mango, tangerine, and coconut milk.
Course Dessert
Servings 6


  • 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


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.
Keyword Halloween