Strawberry and coconut fudgsicles

Strawberry and coconut fudgsicles

Total: 5 hr 20 Min. | Active: 20 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / piece: 159 kcal
, Fat: 11 g
, Carbohydrate: 14 g
, Protein: 2 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Strawberry mixture

250 g strawberries
1 tbsp maple syrup
2 tsp lemon juice

Coconut mixture

125 g coconut milk yoghurt
125 ml coconut milk
1 banana, cut into pieces
1 tbsp liquid honey or maple syrup
½ tsp bourbon vanilla powder

To freeze & decorate

50 g dark chocolate (80% cocoa)
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6 ice lolly moulds, each approx. 150 ml

How it's done

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Strawberry mixture

Puree all the ingredients until smooth.

Coconut mixture

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.

Good to know
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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