Tropical Ice Pops
1 cup mango, fresh or frozen
3/4 cup pineapple, fresh or frozen
1 cup unsweetened coconut beverage, divided
1 cup light coconut milk
3 1/2 to 4 1/2 TBS maple syrup, divided (add more if necessary)
6 popsicle moulds
6 popsicle sticks
Purée the mango, pineapple, 3/4 cup coconut beverage and 1 1/2 tablespoon maple syrup in a blender.
Pour equal amounts of the mixture into each mould.
In a small bowl, mix the coconut milk, 1/4 cup of coconut beverage, and 2-3 TBS of maple syrup (adjust the sweetness to your taste).
Pour equal amounts of the coconut mixture on top of the fruit purée.
Insert a popsicle stick into each of the moulds, leaving about a quarter of the stick above the mould.
Freeze the popsicles for about 2 to 3 hours.
To remove the ice pops from the moulds, run them under warm to hot water for about 5 to 10 seconds before pulling them out.