Candy Fruit Popsicle

Ingredients:

¼ cup cream of coconut

¾ cup coconut water

1 cup pineapple juice

1 cup mango juice

red food coloring

Procedure:

1. Combine the cream of coconut and coconut water in a measuring cup. Pour into 10 3-ounce or eight 4-ounce ice-pop molds, dividing evenly.

2. Freeze until set, at least two hours.

3. Mix the mango juice with one drop of red food coloring in a measuring cup. Pour on top of the coconut mixture, dividing evenly. Insert the ice-pop sticks, pushing gently into the coconut mixture. Freeze until firm, at least two hours.

4. Pour the pineapple juice on top of the mango, dividing evenly. Freeze until firm, at least two hours and up to four days. (www.realsimple.com)