Coconut Creamsicles

1 (13- to 14-ounce) can full-fat coconut milk
2 tablespoons mild-flavored pure local honey
2 tablespoons shredded coconut
1 ripe mango, chopped into small pieces

Put coconut milk and honey into a blender. Process until smooth. Stir in coconut and chopped mango. Pour mixture into molds or small paper cups. Freeze for at least 6 hours. Remove from molds and eat. Makes about 6 frozen treats, but it will depend on the size of the molds or cups that are used.

Sue’s tip

Change the fruit with the seasons. Chopped strawberries, blueberries, chopped peeled peaches are all good choices. Be sure to use fresh, not frozen, fruit.