For best results use the KitchenAid Artisan Diamond Blender

Place the sugar and water into a small heavy based saucepan. Cook over a low heat stirring until the sugar has dissolved. Set aside to cool

Place the fruit, sugar syrup and coconut cream into the blender and cover. Select the symbol for chopping and blend for 10 seconds or until smooth

Carefully pour the mixture into 6 icy pop moulds. Insert a wooden pop stick and freeze for 2 - 3 hours or until frozen

To remove the icy pop from the mould: Lightly wrap the mould with a warm clean cloth and firmly pull the stick- releasing the icy pop. Serve immediately