Coconut & Mango Sticky Rice Cake Pops
- 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:
cup sushi rice
cups coconut milk
teaspoon kosher salt
teaspoon vanilla extract
For the cake:
standard white cake mix
cup coconut milk
cup coconut oil, liquidy but room temperature
tablespoons toasted shredded coconut, divided
teaspoon coconut extract, or more if you really like coconut!
tablespoons Cravings’ Coconut & Mango Sticky Rice seasoning, plus more for sprinkling on top
cake pop or popsicle sticks
For the coating:
cups (12 ounces) white chocolate chips or white candy melts
tablespoon vegetable oil
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