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The desert sun is out and it’s starting to heat up outside. In the spring spirit and quest to cool down, we found these refreshing recipes for Coconut and Mango Rice Pudding Pops that you’ll just die to try out. After all, what could be better than fresh fruit and cream blended together into a tropical tasting frozen treat – and with the added earthy texture of rice?
Here’s what you’ll need (via TheKitchn):
1 15-ounce can coconut milk, shaken
1 1/4 cups whole milk
1 vanilla bean, halved lengthwise
1 cup short-grain or arborio rice
One 14-ounce can sweetened condensed milk
2 cups water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large ripe mangos
Directions:
1. Whisk the coconut milk and whole milk together in a 4-quart (or larger) saucepan. Scrape the seeds out of the vanilla bean and stir in. Stir in the rice, and bring the whole mixture to a simmer over medium heat. Turn the heat down to low and cook for about 25 minutes, or until the rice is tender.
2. Whisk in the sweetened condensed milk, water, vanilla extract, and salt. Peel the mango and chop into 1/2-inch cubes. Fold the mango into the rice mixture.
3. Transfer the rice and mango mixture to twelve 3-ounce ice-pop molds. Insert sticks and freeze until solid — 3 to 4 hours.
4. To release the pops from the molds, run the molds briefly under warm water.
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