Strawberry & Coconut Ice Lollies


For the Lollies

1 ½ tbspHalf Spoon Sugar
400gGreek Coconut Yoghurt


  1. Place 200g of strawberries into a large pan with 2 tbsp water and the Half Spoon. Cook the strawberries over a medium heat for 3-4 minutes until they begin to soften.
  2. Remove from the heat and mash with a fork, then sieve to remove the seed and set aside to cool completely.
  3. Mix the strawberry puree with the coconut yoghurt in a large jug. Pour into lolly moulds but not quite to the top.
  4. Slice the remaining strawberries and divide these between the moulds, pushing down carefully so they are evenly distributed throughout the lolly.
  5. Push in the lolly sticks and freeze for at least 4 hours, until frozen solid.

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