Peach Mango Lime Cream Pops

Steps

1. Set out 4 large ice-pop molds (or 4 paper cups with wooden sticks) and make room in the freezer.
2. Set aside one third of the peach slices and chop them into small pieces for the peach bites.
3. In a blender, combine the remaining two thirds of the peach, the mango, the lime juice and half of the honey; blend until smooth to make the fruit purée.
4. Pour the fruit purée into a bowl and rinse the blender jar. Add the canned coconut milk, the Greek yogurt, the remaining half of the honey and the mint; blend until smooth to make the lime-mint cream.
5. Sprinkle the sweetened shredded coconut into the bottom of the molds, dividing it evenly.
6. Fill each mold with alternating spoonfuls of the fruit purée and the lime-mint cream, tucking the chopped peach bites between the layers, then drag a skewer through once for a swirl.
7. Insert sticks (cover the molds with foil first if the mixture is too soft to hold them) and freeze until solid, at least 6 hours.
8. To unmold, run the molds under warm water for 10 to 15 seconds and ease the pops out. Serve right away.