Half a can of coconut milk, shaken (about 8 ounces)
1/2 cup milk
1 vanilla bean, halved lengthwise
1/2 cup arborio rice
Half a can of sweetened condensed milk (about 7 ounces)
1 cup water
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 mango, diced
Stir coconut milk and milk together in a large saucepan, with the seeds from the vanilla bean. Add the rice, and simmer over medium heat until just boiling. Turn the heat down to low and cook for about 25 minutes, or until the rice is tender.
Remove from heat, and add the sweetened condensed milk, water, vanilla extract, salt and stir until combined. Out with the vanilla bean and in the mango. Pour into popsicle molds, insert sticks and freeze until solid.
Extra coconut milk can be frozen in a plastic bag and stored in the freezer, and the extra sweetened condensed milk is delicious in coffee and can be stored in the fridge.
Fancy Mexican popsicles that really put the R-“ice” into ice pops.