Method

• 1.
  Shake coconut milk cans, then open and pour coconut milk into 3 ice cube trays. Freeze overnight.
• 2.
  Grease a 21cm square cake pan and line with plastic wrap, allowing plenty to overhang the sides.
• 3.
  Halve passionfruit and scrape flesh and seeds into a sieve set over a bowl, pushing down on solids with a spoon to extract as much juice as possible. Discard seeds, reserving juice.
• 4.
  Whiz the pineapple, banana, mango, passionfruit juice, lime juice and turmeric in a food processor until smooth.

• 5.
  Pour into the prepared pan and freeze for 1-2 hours. In 2 batches, whiz frozen coconut cubes, rice malt syrup and vanilla in a food processor for 4-5 minutes until smooth. (Mixture will turn crumbly before it turns smooth. Add milk after 4 minutes to help bring the mixture together.)
• 6.
  Pour over pineapple sorbet, insert paddle pop sticks at even intervals (you will cut the block into 16 equal-sized squares), then freeze for 2 hours or until set but not rock solid.
• 7.
  To serve, dip base of pan in hot water for a few seconds to soften sorbet, then use plastic wrap to pull block from pan. Using a hot knife, slice into 16 pops, then serve.