Coconut And Mango Popsicles With Crunchy Cookie Sand - cooking recipe

Ingredients

1 1/4 cups coconut cream
1 None vanilla bean, split lengthwise, seeds scraped out
1/2 cup granulated sugar
10.5 oz mango, chopped coarsely
9 oz graham crackers

Preparation

Pour coconut cream into a small saucepan. Add vanilla bean seeds. Bring to a boil then remove from heat. Strain into a heatproof measuring cup and let cool.
Divide mixture between 8 popsicle molds. Freeze for 2 hours, or until solid.
Meanwhile, combine sugar and 1 cup water in a small saucepan. Stir over high heat until sugar is dissolved then bring to a boil. Reduce heat and simmer for 1 min. Transfer to a blender and let cool slightly. Add mango and puree until smooth. Let cool completely then pour over coconut mixture in popsicle molds.
Cover molds tightly with plastic wrap. Insert popsicle sticks through plastic into popsicles until 3/4 of the way into frozen popsicles. Freeze overnight.
Blend or process graham crackers to fine crumbs. Serve popsicles with bowls of cookie sand for dipping.