Coconut and Pineapple Pops

1. Put can of milk in freezer for 30 minutes to chill. Put sugar, water and lemongrass in a pan over a medium heat and stir until sugar has dissolved and mixture comes to the boil. Simmer for 3 minutes, then allow to cool. Strain mixture through a fine sieve into a jug; discard the lemongrass.

2. Cut flesh from pineapple, roughly chop and put in a food processor. Add sugar syrup and chilled milk. Pulse until pineapple is finely chopped and mixture is well combined. Depending on the size of your processor, you may need to process mixture in 2-3 batches.

3. Spoon mixture into 6 x ¾-cup-capacity and 6 x ¹/³-cup-capacity silicone muffin moulds. Put in freezer for 30-45 minutes or until a wooden pop stick can stand upright in centre of each mould. Freeze moulds for 6-8 hours or until frozen.

4. To serve, spoon ice into a bowl or glasses or onto a tray. Remove pops from moulds and sit in the ice.