Coconut - Mango - Kiwi Popsicles

Coconut-Mango-Kiwi triopsicles delicious and so much fun to make.  We started with coconut juice and blended the mango and kiwi with lemon grass infused simple syrup.  The only change we would make would be to add some roasted coconut flakes to the coconut juice section.

Thanks goodness for Popsicle sticks since I continue to break the plastic pieces that came with the molds.  While slicing the strawberries I came up with the idea to put them on the ends of the Popsicle.  The kids loved that addition. 

 Coconut-Mango-Kiwi Triopsicles

1/4 cup granulated sugar

3/4 cup water

pinch kosher salt

1 stalk of lemon grass cut

½ cup coconut juice

raspberries

1 medium mangos, peeled, pitted, and cut into chunks

½ cup sliced strawberries

4 kiwis peeled

 

~ combine the sugar, salt, lemon grass and cup water in a 2-quart saucepan over medium heat

~ bring to a boil and make sure the sugar has dissolved. Remove from the heat and let the syrup cool completely

~ transfer the syrup to a 1-quart liquid measuring cup and refrigerate until cool

~ meanwhile pour the coconut juice into the molds 1/3 full and place in freezer  ( I added a fresh raspberry next time I will add toasted coconut flakes and bits of raspberry) – coconut juice should be frozen before continuing

~ puree mango in blender and add 1/3 of the simple syrup (remove lemongrass first) blend again

~ pour 1/3 into each mold and add raspberries

~ puree kiwi in blender and add remaining simple syrup

~ pour into mold and add strawberry slices

~ put slice of strawberry onto each Popsicle stick

~ place Popsicle into each mold

~ place in freezer

~ to unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes

~ unmold and store the pops in individual resealable plastic bags; they are best eaten within 3 weeks