Using a spoon, scoop the passion fruit pulp from the passion fruit and add it to a blender with the mango chunks. Puree until smooth. Next, pour the fruit puree over a fine-mesh sieve to remove any large passion fruit seeds. Tiny seed pieces remnants will most likely not be able to be strained out so don’t worry too much about those.

In a medium bowl, whisk together the canned coconut milk and agave syrup until smooth.

Spoon the fruit puree evenly into the popsicle molds, then top the popsicle molds with the sweetened coconut milk. Using a popsicle stick, swirl the fruit puree and coconut milk together by mixing the layers together with the stick.

Place a popsicle stick into each popsicle, then place the Passion Fruit Coconut Tropical Popsicles into the freezer for at least 8 hours, or preferably overnight.