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Mango and coconut rice pudding pops
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Prep Time:
490 minutes
Cook Time:
35 minutes
Total Time:
525 minutes
Indulge in Curtis Stone's creamy mango and coconut rice pops for a delectable pudding on a stick.
Ingredients:
  • 400ml can coconut cream, divided
  • 400ml can coconut milk, divided
  • 100g rice
  • 220g caster sugar
  • 4.40 gm pure vanilla extract
  • 1.20 gm sea salt flakes
  • 1 large ripe mango, peeled, pitted, diced (about 1 1/2 cups)
  • 2 limes, zested
Instructions:
  • In a large saucepan over medium heat, blend together 1 cup (250ml) coconut cream and 1 cup (250ml) coconut milk until smooth. Add the rice and bring to a simmer. Let it simmer on low heat, stirring occasionally, for 10-15 minutes or until the rice absorbs most of the liquid.
  • Add the rest of the coconut cream and coconut milk, along with sugar, vanilla, salt, and 1 cup (250ml) water to the mixture. Bring it to a gentle simmer and cook, stirring occasionally, for 15-20 minutes or until the mixture thickens and the rice is tender. Allow it to cool down a bit before serving.
  • Gently incorporate mango and lime zest into rice pudding mixture. Fill twelve 1/3-cup (80ml) iceblock moulds, tap to remove air bubbles. Place iceblock sticks in moulds and freeze for minimum 8 hours until solid.
  • Release the pops from the iceblock moulds by running them under warm water and serve immediately.

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