Coconut Mango “Pot-Sicles” Will Make Your Weekend Extra Chill

We can't wait for summer here at R29. More sun, more vacations, and more time to relax. And is there any better way to do that than with some weed-infused popsicles? We didn't think so. Let us show you how to make some delicious coconut mango treats. These babies have got layers upon layers of creamy coconut and Greek yogurt alternating with a breezy, orange-and-mango concoction. But don't worry; the hardest part of this recipe is the waiting. With pot-infused coconut oil, you can choose how much to put in each pop. These treats are perfect for any level of weekend chilling. Weed-Infused Coconut Mango Pops
Makes 10 pops

Ingredients
Infused coconut oil:
1/8th oz. weed
½ cup coconut oil Coconut mango pot-sicles:
2 ripe mangos
3 tbsp. honey
1/4 cup orange juice
1 tsp. pure vanilla extract
1 ½ cup coconut milk
1 cup plain Greek yogurt

Instructions
For the infused coconut oil: 1. Preheat oven to 250˚F. 2. Grind up weed.

3. Heat coconut oil on stovetop in oven-safe pan to liquefy. Add ground weed. 4. Cook in preheated oven for 60-90 minutes, stirring occasionally. This process is called decarbing (it activates the weed). 5. Let the oil cool down.

6. Strain through cheesecloth. Squeeze. Out. Every. Last. Drop. For the coconut and mango pot-sicles: 1. Roughly chop mangos. Blend with orange juice. 2. Pour first layer of mango. Freeze layer for 45 minutes.

3. Mix together coconut milk, honey, Greek yogurt, 4 tbsp. of infused coconut oil, and vanilla extract. 4. Pour layer of coconut. Freeze for 45 minutes. 5. Make as many layers as you want (or will fit in your mold), freezing for 45 minutes between each one.

6. Vary the dosage. Make some pops with more coconut and some with more mango. More coco means more stone stone. 7. Place the pops in your freezer before the first layer gets too hard to put the popsicle stick in. Freeze until fully frozen (at least 3-4 hours).