Cultured Coconut Mango Popsicles
Cultured Coconut Mango Popsicles is a side dish that serves 12. For 61 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 88 calories. This recipe is liked by 6 foodies and cooks. It is a good option if you're following a gluten free, lacto ovo vegetarian, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 45 minutes. A mixture of coconut, kefir, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Nourished Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Similar recipes include Coconut Mango Popsicles, Mango coconut popsicles, and Coconut Mango Popsicles (With Probiotics).
Servings: 12
Ingredients:
2 tablespoons coconut nectar
1 cup coconut water
1 1/2 cups full fat coconut milk (available here)
1 packet Body Ecology Kefir Starter Culture (get it here)
3 Ataulfo mangoes, chopped into 1/2-inch chunks
1 teaspoon vanilla extract
Equipment:
sauce pan
stove
whisk
popsicle molds
Cooking instruction summary:
Warm the coconut milk and coconut water in a large saucepan until it reaches about 90 F degrees. Remove the saucepan from the stove, and whisk in the starter culture. Pour the coconut milk into a jar, cover it tightly with a lid, and let it sit in a warm spot in your counter for 24 hours.After 24 hours, stir the coconut nectar and vanilla extract into the cultured coconut milk, and then fold in the chopped mango.Pour the coconut milk and mangoes into your popsicle molds, and freeze for at least 12 hours, or until hardened.
Step by step:
1. Warm the coconut milk and coconut water in a large saucepan until it reaches about 90 F degrees.
2. Remove the saucepan from the stove, and whisk in the starter culture.
3. Pour the coconut milk into a jar, cover it tightly with a lid, and let it sit in a warm spot in your counter for 24 hours.After 24 hours, stir the coconut nectar and vanilla extract into the cultured coconut milk, and then fold in the chopped mango.
4. Pour the coconut milk and mangoes into your popsicle molds, and freeze for at least 12 hours, or until hardened.
Nutrition Information:
covered percent of daily need
