Fruity ice-pops

AT A GLANCE

  • Serves 8 people

  • 2 young coconuts
  • 400 gm (2 cups) mixed sliced fresh fruit, such as strawberries, grapes, mangoes, lychees, kiwis, raspberries and pineapple
01   Cut a hole in the top of each coconut, pour the coconut water into a jug and set aside. Reserve the flesh for another use.
02   Fill eight 150ml icy-pole moulds with pieces of fruit, ensuring they fit snugly. Pour coconut water into each mould to just cover the fruit, then insert ice-pops sticks and freeze until solid (6 hours or overnight). Ice-pops will keep frozen for up to 2 weeks. Dip popsicles briefly into hot water to unmould.

Topics:

COCONUT, MODERN AUSTRALIAN, CHEFS' RECIPES, SPRING, DESSERT

Recipe:

PETE EVANS

Photography:

MARK ROPER

Styling:

DEBORAH KALOPER

FEATURED IN

Nov 2014

Nov 2014

View Full Site