#mangococonut

Creamy Dairy-Free Mango Coconut Ice Cream (No-Churn Option)

Mango Coconut Ice Cream: silky, real-fruit, dairy-free & egg-free with a bright lime kick—tastes like a scoop-shop treat. Ready in 10 minutes! No-cook bliss.

✅ Full recipe here 👇👇

These striped popsicles are a tropical treat that tastes great because they have both the sweetness of mangoes and the creaminess of coconut milk. They are great for cooling off on a hot day.

Ingredients: 2 ripe mangoes, peeled and diced. 1 cup coconut milk. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut optional.

Instructions: Using a blender, blend one mango until it is smooth. Fill up each popsicle mold about a third of the way to the top with puree. Put it in the freezer for 15 minutes to make it a little firmer. Put the rest of the mango, honey or maple syrup, vanilla extract, and coconut milk in the same blender. Mix until it's smooth. Fill the popsicle molds about two-thirds of the way to the top with the coconut mixture. Carefully pour it over the mango layer. Put a little shredded coconut on top of each popsicle if you're using it. Put a popsicle stick into each mold and freeze for at least 4 hours, or until the popsicles are solid. Run the molds under warm water for a short time to get the popsicles out. Have some of these cool Mango Coconut Striped Popsicles!

Prep Time: 15 minutes

Cook Time: 240 minutes

This creamy vegan ice cream tastes like the tropics, with mango and coconut. It's great for hot summer days because it doesn't have any dairy and tastes great.

Ingredients: 2 ripe mangoes, peeled and diced. 1 can 13.5 oz coconut milk. 1/2 cup maple syrup or agave nectar. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut optional. Pinch of salt.

Instructions: Mango chunks, coconut milk, maple syrup or agave nectar, vanilla extract, and a pinch of salt should all be put in a blender and mixed together. Mix until it's creamy and smooth. Put the mixture into an ice cream maker and churn it according to the machine's instructions until it's the consistency of soft serve. You can add shredded coconut for extra texture and flavor if you want to. Put the ice cream in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Let the ice cream sit at room temperature for a few minutes to soften a bit before you serve it. Put the mixture into bowls or cones, and if you want, decorate with extra shredded coconut. Enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes

A tasty vegan pudding with the tropical tastes of coconut and mango and the health benefits of chia seeds. Great for a healthy snack or breakfast.

Ingredients: 1 cup canned coconut milk. 1 cup unsweetened almond milk. 1/4 cup chia seeds. 1 ripe mango, diced. 1 tablespoon maple syrup optional. 1/4 cup shredded coconut, toasted optional.

Instructions: In a bowl, whisk together coconut milk and almond milk. Add chia seeds and whisk until well combined. Cover and refrigerate for at least 4 hours or overnight, until pudding thickens. Before serving, layer diced mango on top of the pudding. Drizzle with maple syrup if desired and sprinkle with toasted shredded coconut. Enjoy your Mango Coconut Chia Pudding!

Prep Time: 5 minutes

Cook Time: 0 minutes