Mango Coconut Cream Popsicles

• 2 champagne mangos, skins removed and diced
• 1-13oz can coconut cream
• 1 T honey
• 1 tsp vanilla extract

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1. Place your diced mango in a zip lock bag or container with a lid and freeze overnight.
2. After the mango is frozen, place it in a high-speed blender or use an immersion blender to puree it.
3. In a liquid measuring cup add the coconut cream solids, leave the coconut water in the can-you do not want this in your popsicles, honey, and vanilla extract. Whisk the mixture until it’s fully combined and smooth.
4. Fill the popsicles molds 1/4 with the mango puree. Next, add the coconut cream to about 1/2 way in the popsicle molds. Place the popsicle mold into the freezer for about 40 minutes. While you are waiting for the first half to set up, place the mango puree in the refrigerator so it doesn’t melt.
5. After 40 minutes, remove the popsicle mold from the freezer and add a layer of mango puree to about 3/4 full. Top them off with the remainder of the coconut cream. Place the sticks in the popsicles and freeze for 5-6 hours.