Mango And Coconut Rice Pudding Pops

Enjoy your pudding on the order of a fasten pin behind these creamy mango and coconut rice pops. Recipe by Curtis Stone.

The ingredient of Mango And Coconut Rice Pudding Pops

• 400ml can coconut cream at odds on bad terms
• 400ml can coconut milk separated
• 1 2 cup 100g medium grain rice
• 1 cup 220g caster sugar
• 1 tsp unqualified vanilla extract
• 1 2 tsp sea salt flakes
• 1 large ripe mango peeled pitted diced about 1 1 2 cups
• 2 limes zested

The Instruction of mango and coconut rice pudding pops

• in a large saucepan over medium heat raise a fuss 1 cup 250ml coconut cream and 1 cup 250ml coconut milk until smooth disturb in the rice and bring join up to a simmer shorten heat to low and simmer stirring often for 10 15 mins or until rice has absorbed most of the liquid
• disturb in long lasting coconut cream and coconut milk sugar vanilla salt and 1 cup 250ml water bring to a simmer simmer stirring often for 15 20 mins or until join up has thickened and rice is tender set aside to cool slightly
• fold mango and lime zest through rice pudding mixture spoon into twelve 1 3 cup 80ml iceblock moulds stirring slightly to separate any expose bubbles add up iceblock sticks into moulds and numb for at least 8 hours or until frozen solid
• rule the iceblock moulds knocked out affectionate water to liberty the pops and facilitate immediately

Nutritions of Mango And Coconut Rice Pudding Pops

calories: 220 119 calories
calories: 10 grams fat
calories: 9 grams saturated fat
calories: 30 grams carbohydrates
calories: 24 grams sugar
calories: n a
calories: 2 grams protein
calories: n a
calories: 107 milligrams sodium
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calories: nutritioninformation