These Passion Fruit Coconut Tropical Popsicles are a refreshing summer treat. A lightly sweetened, creamy canned coconut milk base is swirled with a bright mango and passion fruit puree to create a popsicle that tastes like a tropical getaway. They’re also a healthier option—dairy-free, gluten-free, vegan, and sweetened with agave for a refined-sugar-free finish.
Equipment Required
You only need a couple of tools to make these Passion Fruit Coconut Tropical Popsicles:
Blender: Use a blender to puree the passion fruit pulp and mango until smooth. A food processor will work as an alternative.
Popsicle Molds: Any popsicle mold will do. Choose molds you like best for size and shape.
Ingredients
Canned Full-Fat Coconut Milk: Use full-fat canned coconut milk for a rich, creamy texture. Carton coconut milk is usually too thin and can result in icier popsicles.
Passion Fruit: Passion fruit has a tart, aromatic pulp filled with small seeds. You can usually find it at grocery stores or specialty markets. Scoop out the pulp before pureeing.
Mango: Frozen mango chunks, thawed, are convenient and work beautifully in the puree.
Agave Syrup: Agave adds gentle sweetness. Honey or light corn syrup can be substituted if desired.
How to Make the Passion Fruit Coconut Tropical Popsicles
1. Puree the passion fruit and mango: Scoop the passion fruit pulp into a blender with the mango chunks and blend until smooth.
2. Strain large seeds: Pour the puree through a fine-mesh sieve to remove large passion fruit seeds. Small seed bits may remain and are fine to leave in.
3. Fill the molds with fruit puree: Spoon the strained fruit puree evenly into your popsicle molds.
4. Sweeten the coconut milk: In a medium bowl, whisk the canned coconut milk with agave syrup until combined and smooth.
5. Add coconut milk and swirl: Pour the sweetened coconut milk over the fruit layer. Use a popsicle stick to gently swirl the two layers together for a marbled effect.
6. Insert sticks and freeze: Add a popsicle stick to each mold and freeze for at least 8 hours, preferably overnight, until solid.
Swirl or No Swirl
If you prefer a uniform popsicle rather than distinct layers, combine the fruit puree with the sweetened coconut milk in a bowl and whisk until smooth. Pour the blended mixture into the molds and freeze for a consistent flavor in every bite.
How to Remove the Popsicles from the Molds
Removing popsicles from molds is easy with a warm water bath. Fill a container, pot, or your sink with warm (not hot) water to just below the top of the molds. Dip the frozen molds in for 10–20 seconds; the popsicles should release and slide out easily without melting.
Get the Recipe:
Passion Fruit Coconut Tropical Popsicle
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Ingredients
- 2 cups Mango Chunks
- 1/2 cup Passion Fruit Pulp, (about 5 passion fruits)
- 2 ¼ cups Canned Coconut Milk, (do not use light)
- 3 tbsp Agave Syrup
Equipment
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popsicle molds
Instructions
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Scoop passion fruit pulp into a blender with mango chunks and puree until smooth. Strain the puree through a fine-mesh sieve to remove any large seeds; small seed remnants are fine.
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Whisk canned coconut milk and agave syrup together in a medium bowl until smooth.
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Spoon the fruit puree into popsicle molds, top with the sweetened coconut milk, and swirl with a stick to create a marbled effect.
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Insert sticks and freeze for at least 8 hours or overnight until fully set.