• Servings

  8 icy poles

• Prepration Time

  5 mins

• Cook Time

  6 hrs

INGREDIENTS

• 4 large CROC EGGS™ plums pureed
• 1.5 cups coconut cream stirred until free from lumps

METHOD

• Pour the plum puree into one jug, and then pour the coconut cream into the other jug, this will allow for easy layering
• Pour 2 cm of plum puree into the bottom of each icy pole mould and freeze for hour or until set.
• When it has frozen pour 2 cm of coconut cream, add a little milk if it is too thick to pour
• Repeat until the mould is full and return to the freezer until it is completely frozen