Ingredients:

1 (395g) can coconut milk

3 tablespoons white sugar

1 banana, chopped

1 cup chopped Southern Gold kiwifruit

1 (225g) can crushed pineapple

Directions:

1. Stir coconut milk and sugar together in a bowl.

2. Pour coconut milk mixture into a blender. Add pineapple and banana; blend until smooth.

3. Pour blended mixture into ice pop moulds. Press kiwi into the coconut mixture; freeze until solid, 8 hours to overnight.

Ingredients:

Melted butter, to grease

300g (2 cups) self-raising flour

100g (1/2 cup) caster sugar

45g (1/2 cup) desiccated coconut

1 tablespoon finely grated lime rind

90g butter, melted

250ml (1 cup) buttermilk

1 egg

3 Southern Gold kiwifruit, peeled, thinly sliced crossways

35g (1/2 cup) shredded coconut

Directions:

1. Preheat oven to 200°C. Brush eight 150ml-capacity Texas muffin pans with melted butter to lightly grease.

2. Combine the flour, sugar, desiccated coconut and lime rind in a large bowl. Make a well in the centre. Whisk together the butter, buttermilk and egg in a jug. Add to the flour mixture and stir until just combined.

3. Spoon the mixture among the prepared pans. Top with Southern Gold kiwifruit and sprinkle with shredded coconut. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Turn out onto a wire rack to cool.

4. Dust with icing sugar to serve.