Vegan coconut and granadilla ice lollies

Instructions

1 Lightly grease 6 x 125ml ice-lolly moulds with cooking spray. Set aside.

2 Place the coconut milk, lime zest and icing sugar in a blender. Pulse until combined. Stir in ½ of the granadilla pulp to create a ripple. Set aside.

3 Divide the remaining ½ of the granadilla pulp among the prepared ice-lolly moulds. Pour the coconut milk mixture into the moulds. Insert a wooden lolly stick into the centre of each mould and freeze until set, about 3 hours or overnight. Remove from freezer about 10 minutes before serving or briefly dip the moulds in hot water to easily remove the lollies.