Strawberry and coconut ice lollies
Cool down with these deliciously refreshing treats
Makes: about 8 lollies
Preparation time: 20 minutes (plus freezing time)
Equipment needed: 1- 2 ice-lolly moulds
400g strawberries, washed and hulled
3 tbsp icing sugar, sieved
400g coconut Greek yoghurt
1. Using a blender or food processor, purée 200g of the strawberries with the icing sugar. Remove and sieve to remove the seeds.
2. In a large jug, mix the strawberry purée with the yoghurt and fill the lolly moulds (but not quite to the top).
3. Slice the remaining strawberries and divide between the moulds, pushing them down carefully so they are evenly distributed throughout the lolly.
4. Push in the lolly sticks and freeze for at least 4 hours, or until frozen solid. When you’re ready to eat, warm the moulds with your hands or under warm water to release the lollies.
Recipes and image courtesy of jubileestrawberries.co.uk