Tropical Ice Pops

Ingredients:

• 1 cup mango, fresh or frozen
• 3/4 cup pineapple, fresh or frozen
• 1 cup unsweetened coconut beverage, divided
• 1 cup light coconut milk
• 3 1/2 to 4 1/2 TBS maple syrup, divided (add more if necessary)
• 6 popsicle moulds
• 6 popsicle sticks

Instructions:

1. Purée the mango, pineapple, 3/4 cup coconut beverage and 1 1/2 tablespoon maple syrup in a blender.
2. Pour equal amounts of the mixture into each mould.
3. In a small bowl, mix the coconut milk, 1/4 cup of coconut beverage, and 2-3 TBS of maple syrup (adjust the sweetness to your taste).
4. Pour equal amounts of the coconut mixture on top of the fruit purée.
5. Insert a popsicle stick into each of the moulds, leaving about a quarter of the stick above the mould.
6. Freeze the popsicles for about 2 to 3 hours.
7. To remove the ice pops from the moulds, run them under warm to hot water for about 5 to 10 seconds before pulling them out.

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