Passionfruit & Mango Popsicle’s

Scoop the flesh out of the passion fruits and pass through a sieve to separate out the seeds. Use the back of a spoon to press and squeeze out all of the pulp. Reserve the seeds.

Add the passion fruit pulp and Belvoir Farm to your blender along with the mango chunks and maple syrup if you're using it. Blend for a couple of minutes until smooth. Stir the passionfruit seeds back into the mixture.

Pour the mixture into 10 silicone ice cream molds and place in the freezer for an hour.

For the coconut layer, add all of the ingredients to your blender and blend until combined - do not over-mix.

Pour the coconut mixture into the ice cream molds and insert wooden sticks into each cavity. Freeze for at least 5 hours or until completely set.

To remove the popsicles from their molds run them under some warm water for a couple of seconds and they should release easily when you push them out.

These popsicles can be stored in an airtight container in your freezer for up to a month