Ingredients
The following ingredients have 8 Servings
- 2 x 170g cans passionfruit pulp in syrup
- 350ml coconut water
Instruction
- <p>1. Combine the entire contents of the cans of passionfruit pulp with the coconut water and mix well. Strain through a sieve to remove the seeds (but push through any pulp).</p> <p>2. Divide the mixture between the compartments of icy pole moulds, but do not fill completely to the top. Add a few passionfruit seeds to each compartment, then add wooden sticks and freeze for at least 6 hours.</p> <p><a href="https://www.goodfood.com.au/recipes/news/adam-liaws-childhood-favourites-reinvented-20181115-h17yev" target="_blank">More of Adam Liaw's reinvented childhood favourites</a></p> <p><a href="https://www.goodfood.com.au/recipes/dessert-recipes-adam-liaws-peach-and-passionfruit-pavlova-pots-20170123-gtwvsr">Peach and passionfruit pavlova pots</a></p>
