Chef's Recipes

Fruity ice-pops

Australian Gourmet Traveller recipe for fruity ice-pops by Pete Evans.

By Pete Evans
  • 20 mins preparation plus freezing
  • Serves 8
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Fruity ice-pops


  • 2 young coconuts
  • 400 gm (2 cups) mixed sliced fresh fruit, such as strawberries, grapes, mangoes, lychees, kiwis, raspberries and pineapple


  • 1
    Cut a hole in the top of each coconut, pour the coconut water into a jug and set aside. Reserve the flesh for another use.
  • 2
    Fill eight 150ml icy-pole moulds with pieces of fruit, ensuring they fit snugly. Pour coconut water into each mould to just cover the fruit, then insert ice-pops sticks and freeze until solid (6 hours or overnight). Ice-pops will keep frozen for up to 2 weeks. Dip popsicles briefly into hot water to unmould.