Coconut Rice Pudding Pops, Oh ya....
Another hot day, another opportunity to make some ice pops. My berries were smashed by my milk jars on Saturday, they soon ended up in the freezer in pop molds. My son was crazy for them which is now why I am in a pop craze and looking for some yummy recipes. This one is a bit intricate but one that mom may have to eat! Yummmm.
Coconut and Mango Rice Pudding Pops
Makes 12 3-ounce popsicles. Adapted from Saveur.
One 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
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.
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.
Transfer the rice and mango mixture to twelve 3-ounce ice-pop molds. Insert sticks and freeze until solid — 3 to 4 hours.
To release the pops from the molds, run the molds briefly under warm water.
Recipe & photo via The Kitchn