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Ingredients8 h 15 m servings 91 cals
Original recipe yields 10 servings
- Place Reddi-wip, juice, mango, pineapple, sugar and coconut extract in blender container. Blend mixture until smooth.
- Pour mixture into popsicle molds. Cover; insert sticks. Freeze at least 8 hours or overnight. Remove from molds. Serve immediately.
- Cook's Tips:
- For more coconut flavor, stir shredded coconut into blended fruit mixture before pouring into molds. If no mold is available, 14 (3-ounce) paper cups can be substituted. Proceed with recipe as directed. To remove ice pops from mold, dip mold in warm water briefly. Uncover and pull ice pops upward with sticks. Ice pops can be wrapped individually with plastic wrap and kept frozen until ready to serve. For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Per Serving: 91 calories; 1.7 g fat; 18.6 g carbohydrates; 0.4 g protein; 8 mg cholesterol; 2 mg sodium. Full nutrition
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