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Mango and coconut rice pudding pops

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Make your own ice blocks with this Mango and coconut rice pudding pops recipe. They will quite literally melt in your mouth.

  • Makes12
  • Cook time35 minutes
  • Prep time10 minutes, + cooling & 8 hours freezing time
Mango and coconut rice pudding pops

Ingredients

  • 400ml can coconut cream, divided
  • 400ml can coconut milk, divided
  • ½ cup (100g) medium-grain rice
  • 1 cup (220g) caster sugar
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt flakes
  • 1 large ripe mango, peeled, pitted, diced (about 1½ cups)
  • 2 limes, zested

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Run the iceblock moulds under warm water to release the pops and serve immediately.

Mango and coconut rice pudding pops

Mango and coconut rice pudding pops
  • Makes12
  • Cook time35 minutes
  • Prep time10 minutes, + cooling & 8 hours freezing time
Ingredients
  • 400ml can coconut cream, divided
  • 400ml can coconut milk, divided
  • ½ cup (100g) medium-grain rice
  • 1 cup (220g) caster sugar
  • 1 tsp pure vanilla extract
  • ½ tsp sea salt flakes
  • 1 large ripe mango, peeled, pitted, diced (about 1½ cups)
  • 2 limes, zested
    Description

    Make your own ice blocks with this Mango and coconut rice pudding pops recipe. They will quite literally melt in your mouth.

    Method
    1. 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.
    2. 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.
    3. 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.
    4. Step 4

      Run the iceblock moulds under warm water to release the pops and serve immediately.