Simply made with 3 ingredients, these kiwi coconut popsicles are a must for summer. Creamy and sweet with just a kick of tartness, these frozen pops are sure to keep your taste buds happy!Yield: makes 10 popsicles
Place peeled kiwis in a food processor. Pulse until smooth. Transfer to a container with a spout. Set aside.
In another container with a spout, combine coconut milk and sugar. Set aside.
To achieve the zigzag pattern, prop popsicle mold against another object in the freezer so it tilts to one side. Fill mold about ⅓ full of kiwi puree. Freeze for 15-20 minutes until kiwi puree is almost solid.
Tilt popsicle mold in the opposite direction. Fill mold about ⅓ fill of coconut milk. Freeze for another 15-20 minutes until coconut milk is almost solid.
Arrange popsicle mold so it is level inside the freezer. Add remaining kiwi puree. Place cover over popsicle mold and insert wooden sticks into mold. Freeze for at least 4 hours until popsicles are solid.
Use unsweetened full-fat canned coconut milk for creamier popsicles. If you use light coconut milk or coconut milk packaged in cartons, the resulting popsicles may be a bit more icy.
It is much easier to assemble and fill the popsicles with the mold in the freezer.