coconut, lychee and raspberry popsicles

  • 1 x 560g can lychees in syrup
  • 125g raspberries
  • 1½ cups (375ml) coconut water
  1. Drain the lychees, reserving ½ cup (125ml) of the syrup. 
  2. Chop ¾ cup (180g) of the lychees and divide between 8 x ⅓-cup-capacity (80ml) popsicle moulds. Top with the raspberries. 
  3. Place the coconut water and the reserved lychee syrup in a jug, mix to combine and pour into the moulds. 
  4. Insert popsicle sticks and freeze for 4–5 hours or until frozen. Remove from the moulds and serve. Makes 8

Photography: Chris Court

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