These mango jackfruit popsicles are made by mixing a variety of tropical fruits with creamy coconut milk. The frozen pops are dipped in white chocolate and coated with toasted shredded coconut.
In a blender, combine jackfruit, banana, mango, coconut milk, and pineapple juice. Process until smooth.
Insert wooden stick into silicone mold. Pour jackfruit mixture into silicone molds. Freeze for at least 6 hours (overnight is best).
Unmold frozen pops. Place on parchment lined baking sheet and return to freeze for 5-10 minutes.
In a medium bowl, combine white chocolate and coconut oil. Place bowl over a pot of filled with 2-inches of barely simmering water. Make sure the bowl does not touch the water. Melt white chocolate gently, stirring often to ensure even heating. Remove from heat, making sure to whip off any moisture from the bottom of the bowl.
Pour melted chocolate into a drinking glass or bowl. Working quickly, dip frozen pop into melted chocolate. Allow any excess chocolate to drip off. Immediately sprinkle toasted coconut on top. Place on parchment line baking sheet and repeat with remaining pops.
Return assembled pops back to freezer for 5 minutes to solidify. Enjoy immediately, or save for later.
Wrap assembled frozen pops in plastic wrap and store in an airtight container in the freezer. Allow pops to rest at room temperature for 5 minutes before eating to allow to soften.
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