13/08/2014 09:56 BST | Updated 20/05/2015 06:12 BST

Strawberry And Coconut Ice Lollies Recipe

Driscoll Jubilee Strawberries

Strawberry and coconut ice lollies

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.

More on Parentdish

Chocolate and strawberry brownies recipe

Rhubarb yoghurt ice cream recipe

How to make ice cream in a tin!