Croc EGGS™ Plum and Coconut Icy Poles
- Servings
8 icy poles
- Prepration Time
5 mins
- Cook Time
6 hrs
INGREDIENTS
- 4 large CROC EGGS™ plums pureed
- 1.5 cups coconut cream stirred until free from lumps
METHOD
- Pour the plum puree into one jug, and then pour the coconut cream into the other jug, this will allow for easy layering
- Pour 2 cm of plum puree into the bottom of each icy pole mould and freeze for hour or until set.
- When it has frozen pour 2 cm of coconut cream, add a little milk if it is too thick to pour
- Repeat until the mould is full and return to the freezer until it is completely frozen
Tip: To vary the flavour, you could add ½ a teaspoon of cardamom or cinnamon to the plum puree.
Credit: Fiona Louise- Simply Food
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