Plum and Coconut Icy Poles

 

INGREDIENTS

METHOD

  1. Pour the plum puree into one jug, and then pour the coconut cream into the other jug, this will allow for easy layering.
  2. 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.
  3. 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.