Tropical-Island Pops
Makes 4 pops
There's no set recipe here—you (or your child) can choose how thick to layer the different flavors of sorbet. Toasted coconut adds a sweet crunch to the smooth pop.
- 1/2 cup shredded coconut
- Mango sorbet (preferably fat-free, all-natural), slightly softened
- Raspberry sorbet (preferably fat-free, all-natural), slightly softened
- Coconut sorbet (preferably fat-free, all-natural), slightly softened
- Preheat the oven to 325° F. Spread the coconut on a baking sheet. Bake until golden and lightly toasted, about 8 minutes, stirring often.
- Sprinkle some toasted coconut into the bottoms of 4 large Popsicle molds or 8-ounce cups. Layer the different sorbet flavors into the molds.
- Freeze the pops for 20 minutes. Insert a wooden Popsicle stick into the center of each pop, and sprinkle more toasted coconut on the tops.
- Freeze them for at least 6 hours, or until they're solid.
- To unmold the pop: Run warm water over the bottom three-quarters of the mold. Let it stand for 10 seconds, then gently pull out the pop. Serve immediately or wrap each pop individually in plastic wrap and freeze until ready to serve.
The Popsicles will keep, wrapped and frozen, for at least one week.
