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Betty Bossi Koch-Center
10 ice lolly moulds, each approx. 75 ml
How it's done
Bring the water and sugar to the boil, then reduce the heat and simmer for approx. 2 mins., allow to cool.
Purée 2 kiwis with the sugar syrup. Pour half of the purée through a sieve into a measuring bowl, pour in the coconut milk, stir.
Place 2 kiwi slices into each of the lolly moulds. Pour in the coconut and kiwi mixture, freeze for approx. 1 hr.
Remove the moulds from the freezer, spread over the kiwi purée, insert one wooden stick into the middle of each ice lolly, cover and freeze for a further 12 hrs.
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