Step 1

First, we are going to make the top layer.  Spoon Tropics Fruit Mixture into the cavity of each popsicle mold, going just halfway up.

Step 2

Then, pour in the evaporated milk, just covering the fruit mixture. Mix lightly and press down with the spoon handle.

Step 3

Place the popsicle sticks in and cover.

Step 4

Put in freezer for 4 hours to set.  Once the fruit layer has set, make the creamy ube layer.

Step 5

Mix the rest of the evaporated milk (there should be half left) and half the Ube Cookie Butter Jar together.  Mix well with a whisk in a small bowl.  It's okay if there are tiny lumps of the cookie butter.  It adds to the texture of the popsicle.

Step 6

Take the popsicle mold out of the freezer and remove the cover.

Step 7

Pour the ube mixture into the mold leaving about 1-2mm gap from the top to leave room for expansion during freezing.

Step 8

Freeze overnight.

Step 9

To un-mold, dip the molds into a cup of warm water for 10 seconds and warm with your hands. Carefully pull out the popsicle. Eat right away.