These Mango Coconut Ice Cream Bars are creamy, refreshing, and 100% dairy-free! Made with Native Forest Organic Simple Coconut Cream and sweet ripe mango, they’re the perfect tropical frozen treat. Each bar is dipped in white chocolate and rolled in Let’s Do Organic Unsweetened Shredded Coconut for a crispy, coconutty coating you’ll love. Easy to make and perfect for summer!
Servings: 6 bars
Ingredients:
-1 cup Native Forest Organic Simple Coconut Cream
-1 cup mango chunks, fresh or frozen (thaw first if using frozen)
-1/4 cup agave, or maple syrup
-1 tsp vanilla extract
-1 cup dairy-free white chocolate chips
-2 tbsp coconut oil
-1/4 cup Let’s Do Organic Unsweetened Shredded Coconut
Instructions:
Add coconut cream, mango, agave, and vanilla into a blender. Blend until completely smooth.
Pour into popsicle molds and add popsicle sticks. Freeze until solid, at least 4 hours.
Once the bars are frozen, add white chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Let cool to room temperature or just barely warm, but still a drippy consistency. Stir in shredded coconut until well distributed.
Remove the bars from the molds and place them on a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.
Freeze the bars for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in an airtight container in the freezer to enjoy later.
Ingredients:
-1 cup Native Forest Organic Simple Coconut Cream
-1 cup mango chunks, fresh or frozen (thaw first if using frozen)
-1/4 cup agave, or maple syrup
-1 tsp vanilla extract
-1 cup dairy-free white chocolate chips
-2 tbsp coconut oil
-1/4 cup Let’s Do Organic Unsweetened Shredded Coconut
Instructions:
Add coconut cream, mango, agave, and vanilla into a blender. Blend until completely smooth.
Pour into popsicle molds and add popsicle sticks. Freeze until solid, at least 4 hours.
Once the bars are frozen, add white chocolate chips and coconut oil to a microwave-safe bowl. Heat in the microwave in 30 second increments, stirring between each, until smooth. Let cool to room temperature or just barely warm, but still a drippy consistency. Stir in shredded coconut until well distributed.
Remove the bars from the molds and place them on a parchment-lined tray. Working quickly, dip the bars one at a time into the white chocolate coconut mixture, using a spoon to help coat as needed. You can either fully coat the bars or dip them halfway. Let any excess chocolate drip off, then return the bars to the parchment-lined tray.
Freeze the bars for 10-20 minutes for the white chocolate to harden. Serve immediately or keep in an airtight container in the freezer to enjoy later.
