1. In a blender, blend Bai Molokai Coconut with the yogurt and the coconut milk and blend until well combined. Remove from blender, set aside and rinse out the blender.
2. In the clean blender, combine the frozen mango with the orange juice and blend until smooth. You may need additional orange juice so you can thin out the frozen mango.
3. In a popsicle mold, pour both the coconut and the mango mixture in together at the same time to create a marbled effect or you can create stripes by alternating mixtures and freezing for about 30 minutes between each new layer.
4. Before the popsicle is completely frozen is a good time to add additional toppings. I like to sprinkle some granola in the tip of the popsicle mold or toss some shredded coconut on the base of the wet popsicle.
5. Freeze for a total of 90 minutes before serving.

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