Guava Coconut Cream Pop

Toni Roberts / Pastry Chef; Photo by Toni Roberts

60 g. Amarula Cream liqueur
800 g. The Perfect Purée Pink Guava Puree, thawed
800 g. The Perfect Purée Coconut Puree, thawed
80 g. sugar
80 g. water
30 g. fresh lemon juice
4 gelatin sheets
1. Bloom the gelatin sheets in cold water for 15 minutes.
2. Bring the sugar and water to a simmer to dissolve the crystals.
3. Drain the gelatin and stir into the sugar syrup to melt.
4. Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly.
5. Mold and freeze.