Tropical Ice Pops

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, remaining 1/4 cup of coconut beverage, and remaining 2-3 tablespoons 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.