Method

• 1.
  Finely grate ginger into a sieve set over a bowl, pushing down on solids to extract as much juice as possible. Discard solids.
• 2.
  Combine ginger juice, lime juice, sugar, coconut water and mint in a large jug.

• 3.
  Divide half the coconut flesh between popsicle moulds. Divide half the ginger mixture between moulds and freeze for 3 hours or until frozen.
• 4.
  Divide remaining coconut flesh, mint and ginger mixture between moulds and freeze for 2 hours or until slightly frozen.
• 5.
  Insert popsicle sticks into the centre of each mould and freeze for a further 4 hours or until frozen.
• 6.
  Serve pops with lime cheeks.