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Photo of Tropical popsicles by WW

Tropical popsicles

7
Points® value
Total Time
8 hr 30 min
Prep
30 min
Serves
8
Difficulty
Moderate

Ingredients

Mango

2 large, chopped

Pineapple

1 cup(s), peeled, cored, and chopped

Passion fruit

3 item(s)

Fat-free vanilla yogurt

2 cup(s)

Raw lime peel

2 tsp(s)

Fresh lime juice

1 tbsp(s)

Shredded coconut meat unsweetened

¼ cup(s)

White chocolate chips

80 gm

Coconut oil

1 tbsp(s)

Instructions

  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 yogurt, 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 popsicle 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.
  5. Serving size: 1 popsicle

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