Please note that due to a high volume of orders over our Cyber sale, orders will be dispatched in 5-7 days.
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  • ¼ cup caster sugar
  • 3 tsp water
  • 320g roughly chopped fruit such as rockmelon, berries, grapes, banana, watermelon, etc... free from pips, seeds or rind
  • 2 tbs coconut cream


  1. Place the sugar and water into a small heavy based saucepan. Cook over a low heat stirring until the sugar has dissolved. Set aside to cool.
  2. Place the fruit, sugar syrup and coconut cream into the blender jug and cover. Select speed 2 (Chop) and blend for 10 seconds or until smooth.
  3. Carefully pour the mixture into 6 icy pop moulds. Insert a wooden pop stick and freeze for 2 – 3 hours or until frozen.
  4. To remove the icy pop from the mould. Lightly wrap the mould with a warm clean cloth and firmly pull the stick- releasing the icy pop. Serve immediately.