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Betty Bossi Koch-Center
To freeze & decorate
6 ice lolly moulds, each approx. 150 ml
How it's done
Puree all the ingredients until smooth.
Puree all of the ingredients in a blender until a creamy consistency is achieved.
To freeze & decorate
Pour the strawberry mixture into the ice lolly moulds, then top up with the coconut mixture. Dip a spoon or knife all the way in and stir briefly to create a ripple effect. Seal the moulds.
Freeze for 4-5 hrs. (or overnight).
Melt the chocolate in a bain-marie.
To decorate, remove the lollies from the moulds (dip briefly in hot water first, if necessary). Hold the lollies by the stick and drizzle with chocolate using a fork. Freeze for a further 15-20 mins.
|Tip:||You can also turn the strawberries into a jam to release the sugar. Cook the strawberries in a little water for around 25 mins. to create a thick jam. Add the maple syrup and lemon juice, mix and transfer to the freezer.|
|Tip:||If you don't like bananas, simply replace them with 75 g of yoghurt or coconut milk. The creamier the mixture, the creamier the ice lolly. The runnier the mixture, the greater the risk of small ice crystals forming.|
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