This simple recipe is perfect for making with kids and enjoying on a hot summer's day.
Prep Time: 20 minutes (plus freezing)
Makes: 8 lollies
400g Jubilee strawberries, washed and hulled
3 tbsp. icing sugar, sieved
400g coconut Greek yoghurt
You will also need ice lolly moulds
1. Using a blender or food processor, puree 200g of the strawberries with the icing sugar. Remove and sieve to remove the seeds.
2. In a large jug, mix the strawberry puree with the coconut yogurt and fill the lolly moulds (but not quite to the top)
3. Slice the remaining strawberries and divide these between the moulds, pushing them down carefully so they are evenly distributed throughout the lolly.
4. Push in the lolly sticks and freeze for at least four hours, or until frozen solid. Warm the moulds with your hands or under warm water to release the lollies.
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