Club Recipe: Passion Fruit Coconut Tropical Popsicle

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

1. Firstly scoop the passion fruit pulp from the passion fruit and add it to a blender with the mango chunks then blitz until smooth.
2. 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.
3. In a medium bowl, whisk together the canned coconut milk and agave syrup until smooth
4. Then Spoon the fruit puree evenly into the popsicle molds.
5. You can then add the sweetened coconut milk on top of the puree in the moulds.
6. 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.