Kiwifruit & Pineapple Popsicles

1. Add pineapple, coconut water and honey to a high speed blender and blend until smooth.
2. Divide slightly less than half of the mixture between 6 popsicle moulds. Slide a piece of kiwifruit down one side of each popsicle, hard up against the side. Freeze for 15 minutes.
3. Meanwhile, add Barker’s Kiwifruit & Pineapple with Spirulina Smoothie Base and spinach to remaining mixture in blender. Blend until smooth.
4. Pour on top of the pineapple layer and insert a wooden stick into each popsicle (through both layers). Freeze for 6 hours or overnight.
5. Carefully run a little warm water over the outside of the moulds to release the popsicles before serving.

Tips

1. Coconut water can be swapped for cold tap water or coconut milk.
2. Spinach gives a nice vibrant green colour to these popsicles - you can’t taste it in the final mix! Feel free to omit it if you prefer