- Pour the plum puree into one jug, and then pour the coconut cream into the other jug, this will allow for easy layering.
- Pour 2 cm of plum puree into the bottom of each icy pole mould and freeze for hour or until set. When it has frozen pour 2 cm of coconut cream, add a little milk if it is too thick to pour.
- Repeat until the mould is full and return to the freezer until it is completely frozen.
Tip: To change up the flavor, you can add ½ a teaspoon of cardamom or cinnamon to the plum puree.
Recipe by Fiona Louise, courtesy of the MONTAGUE tree.