AFC Bournemouth
Our latest recipe is a delicious Passionfruit Coconut Tropical Popsicle that's perfect for Junior Cherries.
INGREDIENTS
- 6 cups mango chunks
- 1.5 cups passion fruit pulp (about five passion fruits)
- 6.75 cups canned coconut milk (do not use light)
- 9 tbsp Agave Syrup
You will need a blender and ice pop moulds.
INSTRUCTIONS
- Firstly scoop the passion fruit pulp from the passion fruit and add it to a blender with the mango chunks then blitz until smooth.
- You can then pour the fruit puree over a fine-mesh sieve to remove any large passion fruit seeds. Alternatively you can keep these for some texture.
- In a medium bowl, whisk together the canned coconut milk and agave syrup until smooth
- Then Spoon the fruit puree evenly into the popsicle molds.
- You can then add the sweetened coconut milk on top of the puree in the moulds.
- Place a popsicle stick into each popsicle, then place the Passion Fruit Coconut Tropical Popsicles into the freezer for at least eight hours, or preferably overnight.
Allergens: Please ensure you check the label on any store brought items as allergens may vary with different suppliers.