Tropical fruit and coconut icy pops

Method

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.