1

Process mango and pineapple in a food processor until almost smooth. Press passionfruit through a coarse sieve to separate seeds. Add passionfruit juice to processor with yoghurt, rind and lime juice. Reserve passionfruit seeds.

2

Process mixture until smooth. Transfer to a jug and stir in passionfruit seeds. Divide between eight ½-cup (125ml) capacity ice block moulds. Add sticks and freeze for at least 8 hours.

3

Place coconut into a dry frying pan and stir over medium heat for 1-2 minutes or until golden. Spread onto a plate to cool. Place chocolate and coconut oil in a small bowl and microwave for 1½ minutes, stopping and stirring occasionally, until melted and smooth. Cool until thickened slightly.

4

Unmould pops and keep in freezer until needed. Working one at a time, spoon a little white chocolate over top of pop. Quickly sprinkle with coconut, over coconut plate. Place on a plate in freezer. Repeat with remaining pops, chocolate mixture and coconut. Wrap each pop in plastic wrap and return to freezer until required.