Watermelon and strawberry pops
2½ cups cubed watermelon pieces
1 cup fresh strawberries
Berry and yoghurt pops
2 cups frozen blueberries
1 ripe banana
1 cup Greek yoghurt
You may need to add half a cup of water to make this pourable, as it has a thick creamy consistency
Pineapple and coconut pops
1½ cups freshly juiced ripe pineapple (alternatively you can use store-bought pineapple juice)
1 cup coconut water
Mango and coconut pops
2½ cups frozen mango
½ cup coconut cream
You may need to add half a cup of water or coconut water to make this pourable, as it has a thick consistency
Method for all four fruit pops
1. Place ingredients in a blender and blend to a smooth consistency. The pineapple and coconut pops don't require a blender – simply stir the ingredients together in a jug.
2. Pour into moulds and place in the freezer. For an authentic look, use a wooden stick instead of the plastic top of your mould. Cover moulds with foil, gently pressing it down to see the shape of your mould. With a sharp knife, pierce a small hole through the foil in the centre of each ice pop. This will stop the foil from tearing when you insert the wooden stick. The foil layer holds the stick in place while the pops freeze.
Each recipe makes approximately 10 fruit pops.
When making the berry and yoghurt and the mango and coconut pops, you can blend the fruit ingredients separately and then layer them into the mould (alternating with the creamy ingredient) to achieve a marbled effect.