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Method
Step 1
In a large saucepan over medium heat, whisk 1 cup (250ml) coconut cream and 1 cup (250ml) coconut milk until smooth. Stir in the rice and bring mixture to a simmer. Reduce heat to low and simmer, stirring often, for 10-15 mins or until rice has absorbed most of the liquid.
Step 2
Stir in remaining coconut cream and coconut milk, sugar, vanilla, salt and 1 cup (250ml) water. Bring to a simmer. Simmer, stirring often, for 15-20 mins or until mixture has thickened and rice is tender. Set aside to cool slightly.
Step 3
Fold mango and lime zest through rice pudding mixture. Spoon into twelve ⅓-cup (80ml) iceblock moulds, stirring slightly to remove any air bubbles. Insert iceblock sticks into moulds and freeze for at least 8 hours or until frozen solid.
Step 4
Run the iceblock moulds under warm water to release the pops and serve immediately.
Make your own ice blocks with this Mango and coconut rice pudding pops recipe. They will quite literally melt in your mouth.
Method
Step 1
In a large saucepan over medium heat, whisk 1 cup (250ml) coconut cream and 1 cup (250ml) coconut milk until smooth. Stir in the rice and bring mixture to a simmer. Reduce heat to low and simmer, stirring often, for 10-15 mins or until rice has absorbed most of the liquid.
Step 2
Stir in remaining coconut cream and coconut milk, sugar, vanilla, salt and 1 cup (250ml) water. Bring to a simmer. Simmer, stirring often, for 15-20 mins or until mixture has thickened and rice is tender. Set aside to cool slightly.
Step 3
Fold mango and lime zest through rice pudding mixture. Spoon into twelve ⅓-cup (80ml) iceblock moulds, stirring slightly to remove any air bubbles. Insert iceblock sticks into moulds and freeze for at least 8 hours or until frozen solid.
Step 4
Run the iceblock moulds under warm water to release the pops and serve immediately.
