Pina colada passion fruit popsicles recipe

Ingredients

• 8 medium passion fruit
• 3 cups (375 g) chopped fresh (not canned) pineapple 1 (14 ounce (400 ml) can full-fat coconut milk
• 2 tablespoons pure maple syrup or raw honey

1. Scoop out the flesh from the passion fruit into a small bowl and set it aside. (You will have about 1 cup total fruit pulp.) 2. Combine the pineapple, coconut milk, and maple syrup in a blender, and blend on high speed until smooth.
2. Into each popsicle mold, pour a small amount of either the pineapple-coconut blend or the passion fruit pulp, and then alternate between the two until you’ve almost reached the top (leave a small amount of space at the top to allow the liquid to expand slightly in the freezer). Using a popsicle stick or skewer, stir the liquids a little bit to create a marble effect.
3. Insert a popsicle stick in each mold, and freeze until completely frozen, about 4 hours.
4. o serve, run each mold under warm water until the popsicle easily slides out.