Make the rice
Combine the rice, coconut milk, water, sugar, and salt in a small saucepan, bring to a boil, then reduce the heat and cook, stirring, until the rice absorbs the liquid and is sticky, about 20 minutes. Cool to room temperature.
Make the cake
Preheat the oven to 350°F. Combine the cake mix, coconut milk, coconut oil, eggs, 2 tablespoons of
Coconut & Mango Sticky Rice seasoning, and coconut extract in a large bowl. Grease a
9×13-inch baking dish (or two
9-inch cake pans), pour in the batter, and bake according to package directions, or until a tester comes out clean. Cool completely, then crumble the cake into fine crumbs. Add the cooked coconut rice and 4 tablespoons toasted coconut and mix until cohesive and able to hold together when pinched. Using about 2 tablespoons per pop (about 1½ inches in diameter), form 46 equal-sized balls, pressing and rolling firmly. Roll the balls in the remaining 4 tablespoons toasted coconut. (You can freeze the cake balls at this stage, then store for up to 3 months and dip later.)
Make the coating and decorate
Melt the white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between each. Dip about ½ inch of each lollipop stick into the melted chocolate, insert into the cake pops, and freeze until completely firm, about 10 minutes.
Re-melt the candy melts if they begin to solidify and pour into a heat-safe 2-cup measuring cup or tall glass. Dip each cake pop and twist as you lift to coat evenly, tapping gently to remove excess. Thin with a little vegetable oil if needed for dipping consistency. Sprinkle with
Coconut & Mango Sticky Rice seasoning. To set, stick the pops into styrofoam or an inverted egg carton with holes. Store refrigerated until ready to eat.
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