Coconut Mango Rice Pudding Pops Recipe

 

Ingredients:

15-ounce can coconut milk

1/2 containers  milk

1 vanilla bean

1 cup grain

One can sweetened milk

2 containers water

1 teaspoon vanilla

1 teaspoon salt

2 large mango

Strategy:

Whisk the coconut milk and entire drain together in a  pot. Scratch the seeds out of the vanilla bean and blend in. Blend in the rice, and bring the entire mixture to a stew over medium hotness. Turn the hotness down to low and cook  until the rice is delicate.

Race in the sweetened dense milk, water, vanilla concentrate, and salt. Peel the mango and make 1/2-inch 3d squares. Fold the mango into the rice mixture.

Exchange the rice and mango mixture to twelve 3-ounce ice-pop forms. Addition sticks and stop until strong — 3 to 4 hours.

To discharge the pops from the molds, run the molds quickly under warm water