– 1 x 400 ml coconut cream
– 140 g fresh granadilla pulp
– 65 g coconut
1. Combine 15 g of coconut with half of the granadilla pulp, then pour into ice lolly moulds in equal quantities.
2. In a large bowl, combine remaining ingredients, pour into Zoku moulds.
3. Freeze over night or for at least 3 hours.