Creamy, dreamy coconut rice with tender, ultra-ripe mango is already a great dessert, but we took it to the next level with portable, party-ready cake pops. There’s white cake and sweet-and-salty coconut rice inside the pops, then a hint of tart mango from our new Coconut & Mango Sticky Rice seasoning! This recipe makes a lot, but the pops freeze easily—just make sure you freeze them before coating in chocolate—so you can make any day a cake pop kind of day.
1 cup sushi rice
2 cups coconut milk
1 cup water
4 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 standard white cake mix
1 cup coconut milk
⅓ cup coconut oil, liquidy but room temperature
8 tablespoons toasted shredded coconut, divided
¼ teaspoon coconut extract, or more if you really like coconut!
2 tablespoons Cravings’ Coconut & Mango Sticky Rice seasoning, plus more for sprinkling on top
46 cake pop or popsicle sticks
2 cups (12 ounces) white chocolate chips or white candy melts
1 tablespoon vegetable oil
With tangy tamarind and a little chili kick, these are anything but basic.
Chocolaty goodness—with a lil’ jolt of caffeine.
Creamy, soft, milky, sweet... the perfect cozy dessert!