Advertisement - Continue Reading Below
2 x 400ml tins coconut milk
- 250 g
(9oz) caster sugar
- 2 tsp.
vanilla extract
- 400 g
(14oz) strawberries (hulled
weight), roughly chopped
- 200 g
(7oz) milk chocolate, chopped
about 200g (7oz) sugar strands, we used Buchanans
- Step 1
Line a 900g (2lb) loaf tin with a triple layer of clingfilm, making sure there is excess hanging over the edges. Empty coconut milk into a large bowl. Add 100g (31/2oz) of caster sugar and the vanilla. Whisk until sugar dissolves. Empty into prepared tin and freeze until almost frozen – about 2-21/2hr.
- Step 2
Meanwhile, in a pan, heat strawberries and remaining sugar, stirring frequently, until sugar dissolves. Allow to bubble for a couple of minutes. Blend until smooth and set aside.
- Step 3
When coconut layer is semi-frozen, insert two side-by-side rows of lolly sticks (10 in each row) into the semi-frozen coconut layer – pressing sticks down almost to base of tin. Carefully pour cooled strawberry layer into tin. Freeze until solid.
- Step 4
Line 2 baking trays (that will fit in freezer) with baking parchment. Using overhanging clingfilm, lift frozen block out of tin. Using a large knife, carefully cut between sticks to make 20 lollies. Arrange on lined trays and freeze again until solid.
- Step 5
Melt half the chocolate in a small bowl set over a pan of barely simmering water. Take pan off heat (leaving bowl over it). Take half the lollies out of the freezer. Working quickly, first dip top third of a lolly into melted chocolate, then straight into sprinkles to stick. Return to the tray and repeat process with remaining lollies. Return to freezer.
- Step 6
In a clean small bowl, melt remaining chocolate as before and repeat dipping and coating process with second tray of lollies. Refreeze until ready to serve.
To store
Keep frozen lollies in a freezerproof bag or container for up to 1 month.
Per Serving:
- Calories: 237
- Fibre: 0 g
- Total carbs: 30 g
- Sugars: 28 g
- Total fat: 12 g
- Saturated fat: 8 g
- Protein: 2 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
