Strawberry & coconut icy poles

Strawberry & coconut icy poles

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
6
Photographer
Patricia Niven

MRS: These are always on standby in the freezer for a hot day. We have an awesome collection of icy-pole moulds and tubes in the cupboard but you can really use any small plastic container to freeze the mix, just add an icy-pole stick (I’ve even used wooden teaspoons for the stick before). The strawberries can be swapped out for pretty much any so fruit you have to hand – blueberries, mango or pineapple all work well – just keep the quantities to two parts fruit and one part coconut cream and you’ll be fine.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Wash 250 g (9 oz) hulled strawberries really well and pat dry with paper towel, then place in a blender with 125 ml (4 floz/½ cup) coconut cream and 2 teaspoons honey. Blitz together on a high speed to a smooth purée, then pour into six 70 ml (2¼ floz) capacity icy-pole moulds, popping an icy-pole stick into each. Leave to freeze overnight.
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