Name: Pine-lime coconut pops with passionfruit sherbet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Ingredients: 250 gm caster sugar; 500 ml pineapple juice (2 cups); 25 ml lime juice; Coconut ice; 200 ml coconut milk; 100 ml young coconut water; Passionfruit sherbet; 60 gm pure icing sugar, sieved; 2 tbsp freeze-dried passionfruit powder (see note); 1 tsp citric acid; ½ tsp bicarbonate of soda

Pine-lime coconut pops with passionfruit sherbet

Australian Gourmet Traveller recipe for pine-lime coconut pops with passionfruit sherbet.

Serves 12

Prep

20M

Cook

Total

25M

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You’ll need to begin this recipe a day ahead.

Ingredients

250 gm caster sugar

500 ml pineapple juice (2 cups)

25 ml lime juice

Coconut ice

200 ml coconut milk

100 ml young coconut water

Passionfruit sherbet

60 gm pure icing sugar, sieved

2 tbsp freeze-dried passionfruit powder (see note)

1 tsp citric acid

½ tsp bicarbonate of soda

Method

Main

1.Stir sugar and 250ml water in a small saucepan over medium heat to dissolve sugar. Bring to the boil, then set aside to cool. Combine 300ml syrup (reserve remaining) with pineapple and lime juice and divide among twelve 80ml popsicle moulds, filling to 1.5cm below rims. Freeze until firm (2-3 hours), insert sticks and freeze until frozen (4-6 hours).

2.For coconut ice, whisk ingredients with 150ml reserved sugar syrup (there may be some left over) in a bowl to combine. Top up popsicle moulds and freeze until frozen (2-4 hours). Pops will keep frozen for 2 months.

3.For sherbet, combine ingredients in a dry bowl and scatter on pops just before eating.