for 6 pieces

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)

How it's done

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.

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