Two Fruit Coconut Icy Pops

Method

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.

Tip

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