Mango, Passionfruit and Coconut Cream Ice Pops

Ingredients

For the fruity layer

• 2 Ripe mangoes, stoned and cut roughly into cubes

• 6 Ripe passionfruit

• 2 Tsp of Truvia

For the creamy layer

• 300g Natural Unsweetened Yoghurt

• 300g Coconut cream

• 4 Tsp Truvia

Directions

• 1.  

  Add the mango to a food processor and blend until smooth. Remove all of the flesh from the passionfruit and rub through a sieve into a jug to collect all of the juice. Stir the juice and Truvia into the mango puree before chilling.

• 2.  

  For the coconut layer mix the coconut cream well in a bowl until smooth. Mix in the yoghurt and Truvia ensuring the mix is well combined.

• 3.  

  Layer the ice lolly moulds with alternating fruit puree and coconut mix. Tap gently to bring air bubbles to the surface. Insert a lolly stick into the moulds and freeze for 4-6 hours until solid. Best consumed within 1 month.