Passion Fruit Coconut Tropical Popsicles
These Passion Fruit Coconut Tropical Popsicles are the perfect summer treat to cool off with! They feature a lightly sweetened creamy coconut milk base that is swirled with a mango passion fruit puree to create a popsicle that just screams tropical summer! To top it all off, these tropical popsicles are also a healthy treat! They do not contain any dairy or gluten, and are sweetened with agave, making them refined sugar free, gluten free, and vegan!
Equipment Required
Making these Passion Fruit Coconut Tropical Popsicles is simple and really only requires 2 pieces of special equipment:
Blender: The blender is used to puree the passion fruit pulp and mango up into liquid form! You can also use a food processor for this.
Popsicle Molds: Making popsicles, of course, requires some sort of popsicle mold! There’s a ton on the market, but I really like these from Fox Run, however these also look like a cheaper similar alternative! (affiliate links)
Ingredients
Coconut Milk: Look for the full-fat canned coconut milk! The carton coconut milk isn’t creamy enough, and will result in a icier popsicle!
Passion Fruit: Passion Fruit is a tropical fruit that is about the size of a lime. The outside is dark purple, and the inside contains a yellow seeded pulp. You should be able to find this at most grocery stores, or at most specialty grocery stores.
Mango: I like to use thawed frozen mango – simply because it requires less cutting and peeling on my end!
Agave Syrup: Agave is a natural sweetener that comes from the blue agave plant. Feel free to substitute corn syrup or honey if you want!
How to Make the Passion Fruit Coconut Tropical Popsicles
1. Puree passion fruit & mango: Scoop the passion fruit pulp from the passion fruit and add it to a blender with the mango chunks. Puree until smooth.
2. Strain out large seeds: Pour the fruit puree over a fine-mesh sieve to remove any large passion fruit seeds. Tiny seed pieces will most likely not be able to be strained out, and that is completely fine!
3. Add puree to popsicle molds: Spoon the fruit puree evenly into the popsicle molds
4. Combine coconut milk & agave: In a medium bowl, whisk together the canned coconut milk and agave syrup until smooth.
5. Top molds with coconut milk: Top the popsicle molds with the sweetenedcoconut milk. Using a popsicle stick, swirl the fruit puree and coconut milk together by mixing the layers together with the stick.
6. Add popsicle sticks and freeze: Place a popsicle stick into each popsicle, then place the Passion Fruit Coconut Tropical Popsicles into the freezer for at least 8 hours, or preferably overnight.
Swirl or No Swirl
If you prefer to have a more uniform passion fruit coconut tropical popsicle, without the distinct layers, feel free to mix the coconut milk and agave with the fruit puree! Just throw the puree into a bowl and whisk it together with the coconut milk until it looks smooth and uniform. Now just pour this mixture straight into the molds!
How to Remove the Passion Fruit Coconut Tropical Popsicles from the molds
Honestly, the trickiest part about making popsicles, of any sort, is actually getting them out of the popsicle molds! There is an excellent trick, however, that makes removing them a breeze – a quick dunk in a warm water bath! Find some sort of container, pot, or even your sink, and fill it to just under the height of the popsicle molds with warm water. It is important to use warm water and not hot, as hot can lead to the tropical popsicles melting too much. Place the frozen mold into the warm water bath for 10-20 seconds, and the popsicles should slide right out!
Get the Recipe: Passion Fruit Coconut Tropical Popsicle
Ingredients
- 2 cups Mango Chunks
- 1/2 cup Passion Fruit Pulp, (about 5 passion fruits)
- 2 ¼ cups Canned Coconut Milk, (do not use light)
- 3 tbsp Agave Syrup
Equipment
- popsicle molds
Instructions
- Using a spoon, scoop the passion fruit pulp from the passion fruit and add it to a blender with the mango chunks. Puree until smooth. Next, pour the fruit puree over a fine-mesh sieve to remove any large passion fruit seeds. Tiny seed pieces remnants will most likely not be able to be strained out so don’t worry too much about those.
- In a medium bowl, whisk together the canned coconut milk and agave syrup until smooth.
- Spoon the fruit puree evenly into the popsicle molds, then top the popsicle molds with the sweetened coconut milk. Using a popsicle stick, swirl the fruit puree and coconut milk together by mixing the layers together with the stick.
- Place a popsicle stick into each popsicle, then place the Passion Fruit Coconut Tropical Popsicles into the freezer for at least 8 hours, or preferably overnight.
