- 1 cup full-fat coconut milk or cream – I use Trader Joe’s Cream
- 2 cups lycees, peeled and seeded
- Juice from 1 lemon
- 1/2 cup water
Makes 6 pops depending on size of your popsicle mold.
Blend the lycees, lemon and water until smooth. Pour out half the recipe into the molds, tuck a whole lycee or two into each mold so the fruit will be visible after freezing. Freeze this layer overnight, refrigerate the remaining recipe. Next day, add the coconut cream to the remaining recipe, blend and pour into the molds for the second layer. Freeze and enjoy.