Tropical fruit and Coconut Icy Pops

Prep: 10 Minutes, plus 2-3 hours freezing time

Makes: 6 Pops

Serves: 6

Difficulty:

Cuisine:

Saved:

111

Recipe by: KitchenAid

Delicious summer ice cream dessert, made using coconut and tropical fruit. Kids and adults love this easy-to-make ice cream recipe.

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Tropical fruit and Coconut Icy Pops

Ingredients:

1/4 cup caster sugar

3 teaspoons water

320g roughly chopped fruit such as rockmelon, berries, grapes, banana, watermelon, etc... Free from pips, seeds or rind

2 tablespoons coconut cream

Method:

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