Method

• 1.
  Place the kiwi fruit, 1/2 cup (125ml) apple juice and 1/2 tsp salt flakes in a food processor and whiz until smooth. Use to fill each mould to one-third full.
• 2.
  Wipe clean food processor. Add strawberries and remaining 1/4 cup (60ml) apple juice, and whiz until smooth. Divide strawberry mixture among moulds, stopping 1cm from the top of each mould, and freeze until needed.
• 3.
  Combine coconut cream and vanilla seeds in a bowl and divide among moulds.
• 4.
  Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight. Remove icy poles from moulds and serve immediately.