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Coconut Mango Nice Cream

Course: Dessert, Snack


  • 1 cup full fat coconut cream You’ll need a can that has been placed in the fridge overnight. Use only the cream and reserve the water. *
  • 1 tsp unflavored gelatin such as Great Lakes
  • 2 tbsp reserved coconut water
  • 1/2 tsp  pure vanilla extract
  • 1/2 mango, peeled and puréed in a food processor 


  •  Add the coconut water to a small bowl, sprinkle the gelatin over the coconut water. Allow the gelatin to bloom for 5 minutes. 
  • In a small pan over low heat, add the coconut cream and maple syrup.
  • Cook until the mixture is warm but do not allow to boil.
  • Add the gelatin to the coconut mixture and mix until the gelatin dissolves. 
  • Remove from stove and add the vanilla.
  • Transfer the coconut mixture to a measuring cup. This makes filling the molds easy.
  • Fill each mold with the coconut mixture, add some mango purée to each mold and place the sticks in the molds.
  • Transfer to the freezer until set, approximately 5-6 hours.
  • Run the bottom of the molds under hot water to release the ice cream.


* We prefer @geeshafoods brand, it has a pull back tab and a perfect consistency of thick and delicious coconut cream with every can WITHOUT having to refrigerate it. Which means convenience!!