1 1/2 cups rice pudding, chilled
1/2 cup whole milk
1/2 cup sweetened coconut milk
3/4 cup unsweetened coconut flakes

1. Place pudding, milk, and coconut milk in blender. Puree until smooth.  Stir in coconut flakes, cover the blender again, and pulse briefly to combine.

2. Divide the pureed mixture evenly among the pop molds, pouring so that you leave about ½ inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the puree to settle evenly into the molds and dislodging any air bubbles that may have formed. Place full molds in freezer and freeze for at least 5 hours or until completely firm. For easy unmolding, run the frozen pops under warm water for 5-10 seconds before trying to remove them.


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