Tropical Popsicles

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There is so much gorgeous fruit around at the moment, our fruit bowl is spilling over with pineapple, citrus, pomegranate and pears.  I was a on a shoot recently where I managed to nab a ripe papaya, some limes and a few passionfruit at the end of the day.  The passionfruit in particular smells like a tropical holiday, all white beaches and lapping waves. 

I made this for us to have as an after dinner treat with a rather garish popsicle mould set I picked up a lifetime ago but have never got around to using.  These would be perfect for kids as they are fun and sweet without any added sugar or sweeteners.  The coconut milk gives them that luscious, creamy mouth feel you want from ice cream which combined with the tropical flavours reminds me of those Solero ice cream lollies I used to love growing up.  But much better for you!

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Papaya, Coconut and Lime Tropsicles (tropical popsicles)
(makes 4 ice lollies)

You will need:
1/2 tin coconut milk (200ml)
2 tbsp desiccated coconut
juice and zest of 1 lime
2 passion fruits, flesh scooped out
1 Papaya, seeds removed.

Method:

1. In a small bowl, mix together the coconut milk, desiccated coconut, lime juice and zest.  Pop in the fridge.

2.  Divide the passion fruit flesh and seeds between the four moulds and freeze for about 30 min, until just about solid.

3.  Add the coconut mixture to the moulds and freeze for about 20 minutes, until beginning to freeze.  Meanwhile, juice the papaya.  If you haven’t got a juicer, simply blitz and strain.

4.  Divide the papaya juice amongst the moulds and pop the sticks in, pushing into the coconut mixture.  Freeze until completely solid, 4 hours or overnight. 

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