Strawberry And Coconut Fruit Pops

Two mixtures of similar thickness layered wet against wet, so they marble rather than separate.

The coconut layer carries enough fat to keep the whole pop yielding instead of icy.

Fat and sugar are what keep a frozen pop soft enough to bite — a pure fruit purée sets rock hard.

Taste the mixture before it goes in the molds; freezing flattens sweetness by roughly a third.