Make Strawberry Coconut Ice Lollies today and make plenty. I promise you they literally fly out the freezer and I’m afraid it is dad and not the kids.

The Strawberry Coconut Ice Lollies are fresh, tangy and delicious. Apart from the little sugar, they are also really good for you. Every year I try and find a new, interesting ice lolly recipe. In this house, we sure do love them and it is just the perfect dessert after a braai or light snack supper. My Gin and Tonic Lollies were a hit the first year I made them for a Christmas class and I am proud to say, they still feature on many festive tables. I even have these baby or todler-friendly ice-lollies which helps with the teething issues.

What makes these lollies so incredible, is that you literally need 3 ingredients to make them.  So without further adieu, here they are.

Strawberry Coconut Ice Lollies

makes 12

Ingredients

750 g fresh strawberries

200 ml/ ¾ cup sugar

1 x 400 ml coconut cream

Method

Remove the stems of the strawberries and rinse under cold water to remove all sand and dirt. Place in a blender or food processor with 125 ml of the sugar. Blitz until you have a fine puree. Pour into a small pot and bring to the boil. Boil for 5 minutes and cool. Pour the coconut cream into another small pot and add the remaining 75 ml sugar. Slowly bring up the heat and stir just so that the sugar can melt. Cool.

Pour the strawberry puree into the ice lolly moulds but just fill them ¾ full. Place in the freezer for about 45 minutes or until the lollies are partially frozen. Insert the wooden sticks and fill the lollie moulds with the coconut cream. Freeze until hard.

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