Guava Coconut Cream Pop

Toni Roberts / Pastry Chef; Photo by Toni Roberts

60g Amarula Cream liqueur
800g The Perfect Purée Pink Guava Puree, thawed
800g The Perfect Purée Coconut Puree, thawed
80g sugar
80g water
30g 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.