Guava Coconut Cream Pop Guava Coconut Cream Pop Toni Roberts, State and Lake Chicago Tavern and theWit Hotel • 60g Amarula Cream liqueur • 800g The Perfect Purée Pink Guava Puree, thawed • 800g The Perfect Purée Coconut Puree, thawed • 80g sugar • 80g water • 30g fresh Lemon Juice • 4 Gelatin Sheets Method: 1. Bloom the gelatin sheets in cold water for 15 minutes. 2. Bring the sugar and water to a simmer to dissolve the crystals. 3. Drain the gelatin and stir into the sugar syrup to melt. 4. Blend with the rest of the ingredients in a blender or with an immersion blender to combine thoroughly. 5. Mold and freeze.