Passionfruit Pineapple Pops
- 1/2 cup canned coconut milk
- 1/4 cup lactose free thickened cream
- 2 tbsp maple syrup
- canned pineapple
- 2 passionfruit
Divide the pulp of one of the passionfruit between 6 ice block molds.
Add some pineapple chunks on top of the passionfruit pulp in each mold and place them in the freezer for 5 minutes.
In a bowl, combine the coconut milk, lactose free cream and maple syrup with a whisk.
Remove the ice block molds from the freezer and pour some of the milk/cream mixture in each. Add the pulp of the other passionfruit and some more pineapple, and then the remaining milk/cream.
Place in the freezer for around an hour until set.
NOTE: Ice block moulds can vary in size. You may need more mixture, or may make more than 6 pops.