- 3 cups frozen mango chunks
- 1 cup coconut milk
- 2 tbsp agave syrup
- 1 tbsp Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 cups white chocolate, melted
- 1½ cups coconut flakes
- 3 tbsp water
- 1 tsp Nielsen Massey Pure Vanilla Bean Paste
Directions
- Blend the frozen mango, coconut milk, agave syrup, and Madagascar Bourbon Pure Vanilla Bean Paste until smooth. Pour into popsicle molds and freeze for 5 to 6 hours or until fully set.
- Meanwhile, add the water and coconut flakes to a skillet and cook for 1 to 2 minutes until lightly hydrated. Remove from the heat, stir in the Pure Vanilla Bean Paste, and let the coconut dry completely.
- Dip the frozen popsicles into the melted white chocolate, then immediately sprinkle with the vanilla coconut flakes. Serve right away or freeze for a few more minutes before enjoying.
- 3 cups frozen mango chunks
- 1 cup coconut milk
- 2 tbsp agave syrup
- 1 tbsp Nielsen Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 2 cups white chocolate, melted
- 1½ cups coconut flakes
- 3 tbsp water
- 1 tsp Nielsen Massey Pure Vanilla Bean Paste
Directions
- Blend the frozen mango, coconut milk, agave syrup, and Madagascar Bourbon Pure Vanilla Bean Paste until smooth. Pour into popsicle molds and freeze for 5 to 6 hours or until fully set.
- Meanwhile, add the water and coconut flakes to a skillet and cook for 1 to 2 minutes until lightly hydrated. Remove from the heat, stir in the Pure Vanilla Bean Paste, and let the coconut dry completely.
- Dip the frozen popsicles into the melted white chocolate, then immediately sprinkle with the vanilla coconut flakes. Serve right away or freeze for a few more minutes before enjoying.