Tropical Ice Pops

Directions

1. 1
   Puree the mango, pineapple, 3/4 cup coconut beverage and 2 tablespoon maple syrup in a blender.
2. 2
   Pour equal amounts of the mixture into each mould.
3. 3
   In a small bowl, mix the coconut milk, 1/4 cup of coconut beverage, and 2-3 TBS of maple syrup (adjust the sweetness to your taste).
4. 4
   Pour equal amounts of the coconut mixture on top of the fruit puree. Insert a popsicle stick into each of the moulds, leaving about a quarter of the stick above the mould.
5. 5
   Freeze the popsicles for about 2 to 3 hours.
6. 6
   To remove the ice pops from the moulds, run them under warm to hot water for about 5 to 10 seconds before pulling them out.