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Eduardo Garcia's Mango and Coconut Sticky Rice Ice Pops

Mango and Coconut Sticky Rice Ice Pops

byEduardo Garcia
Total 8 hours and 15 minutes
Active 60 mins
Makes 15 ice pops
This is a fun frozen twist on a popular Southeast Asian dessert for you and your crew! It’s tangy, sweet, sour, sticky, and layered and is sure to satisfy your cravings after a yummy meal.
Special Equipment
15 small (3-ounce) paper cups; 15 mini popsicle sticks
Special Equipment
15 small (3-ounce) paper cups; 15 mini popsicle sticks
Ingredients
For the Rice Layer
  • One 13.5-ounce can full-fat coconut milk, such as Thai Kitchen, shaken well
  • 1/2 cup water
  • 1/2 teaspoon sea salt
  • 1/2 cup forbidden rice, rinsed well
  • 1 tablespoon tamarind purée
  • 3 tablespoons honey
  • 1 teaspoon lime zest (from 1 lime)
  • 1 tablespoon freshly squeezed lime juice (from 1/2 lime)
For the Mango Layer
  • 1 cup chopped Ataulfo mango (from about 1 1/2 mangos)
  • 2 1/2 tablespoons honey
  • 1 teaspoon lime zest (from 1 lime)
  • 1 tablespoon freshly squeezed lime juice (from 1/2 lime)
  • 2 tablespoons full-fat coconut milk, shaken well
  • 1 cup finely diced Ataulfo mango (from 1 1/2 mangos)
For the Coconut Layer
  • 1 cup full-fat coconut milk, shaken well
  • 2 tablespoons honey
For the Honey
  • 1/4 cup honey
  • 1 tablespoon tamarind purée
  • 1/2 teaspoon seasoned chili powder
  • 1 teaspoon lime zest (from 1 lime)
  • Toasted shredded coconut (optional)
    Directions
    1. For the rice layer: In a medium saucepan, combine the coconut milk, water, salt, and rinsed rice. Bring to a simmer over medium heat. Cook, stirring often to prevent sticking, until the mixture has thickened, about 45 minutes. Remove from the heat and stir in the tamarind purée, honey, lime zest, and lime juice. Stir to combine. Set aside to cool. Refrigerate until ready to use.
    2. Meanwhile, for the mango layer: In a blender, combine the chopped mango, honey, lime zest, lime juice, and the coconut milk. Blend until smooth. Pour into a bowl and stir in the finely diced mango. Set aside.
    3. For the coconut layer: In a small bowl, whisk together the coconut milk and honey until combined. Set aside.
    4. Place 15 small (3-ounce) paper cups on a small rimmed baking sheet. Divide the mango mixture evenly in the bottom of the cups. Divide the rice mixture on top of the mango and freeze for 30 minutes.
    5. Meanwhile, for the honey: In a small saucepan, combine the honey, tamarind purée, and chili powder. Place over medium heat and bring to a simmer. Adjust the heat and simmer, stirring often, until reduced slightly and very sticky, about 4 minutes. Remove from the heat and stir in the lime zest. Cool to room temperature.
    6. Dip a mini popsicle stick halfway into the tamarind honey and nestle the stick into the rice layer of a cup. Repeat with the remaining cups. Divide the coconut mixture evenly among the cups and sprinkle with toasted coconut if using. Freeze until solid, 4 to 6 hours.
    7. To serve, cut away the paper cup and dip the ice pop in more coconut, if using. Serve immediately.