6 15 mins
Print Recipe

Two Fruit Coconut Icy Pops


  • 410g SPC Two Fruits Diced in Juice
  • 1.5 cups (375ml) coconut water
  • ½ cup fresh raspberries
  • 270ml Coconut cream
  • 1 lime, finely grated zest and juice


  1. Drain the SPC Two Fruits in Juice over a bowl.
  2. Divide Two Fruits pieces between 6 x 1/3 cup (80ml) ice block moulds.
  3. Place the raspberries in a bowl, using a fork roughly mash. Add the coconut water and stir to combine. Cover fruit. Freeze for 1 hour.
  4. Pour coconut cream into a jug. Add the lime zest and juice. Pour into moulds.
  5. Then push in paddle pop sticks, about 2/3 way down. Refreeze for 6 hours or overnight until solid.
  6. To loosen from moulds, sit out at room temperature for 5 minutes or dip into hot water bath for 5-10 seconds. Remove from the moulds and serve.


If you don’t have popsicle moulds, you can use small disposable paper or plastic cups instead.

Two Fruit Coconut Icy Pops

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