Coconut And Mango Popsicles With Crunchy Cookie Sand

1. 1

   Pour coconut cream into a small saucepan. Add vanilla bean seeds. Bring to a boil then remove from heat. Strain into a heatproof measuring cup and let cool.

2. 2

   Divide mixture between 8 popsicle molds. Freeze for 2 hours, or until solid.

3. 3

   Meanwhile, combine sugar and 1 cup water in a small saucepan. Stir over high heat until sugar is dissolved then bring to a boil. Reduce heat and simmer for 1 min. Transfer to a blender and let cool slightly. Add mango and puree until smooth. Let cool completely then pour over coconut mixture in popsicle molds.

4. 4

   Cover molds tightly with plastic wrap. Insert popsicle sticks through plastic into popsicles until 3/4 of the way into frozen popsicles. Freeze overnight.

5. 5

   Blend or process graham crackers to fine crumbs. Serve popsicles with bowls of cookie sand for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.