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Coconut & Mango Sticky Rice Cake Pops

SERVES: Makes 46 cake pops PREP: 45 minutes TOTAL TIME: 1 hour 15 minutes
Coconut & Mango Sticky Rice Cake Pops

Coconut & Mango Sticky Rice Cake Pops

SERVES: Makes 46 cake pops PREP: 45 minutes TOTAL TIME: 1 hour 15 minutes

The classic sweet-and-salty Thai dessert in poppable, unstoppable form.

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.

For the coconut rice:

  • 1 cup sushi rice

  • 2 cups coconut milk  

  • 1 cup water

  • 4 tablespoons sugar 

  • 1 teaspoon kosher salt 

  • 1 teaspoon vanilla extract

For the cake:

  • 1 standard white cake mix

  • 1 cup coconut milk 

  • cup coconut oil, liquidy but room temperature

  • 3 eggs

  • 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

For the coating:

  • 2 cups (12 ounces) white chocolate chips or white candy melts

  • 1 tablespoon vegetable oil

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