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Strawberry and coconut fudgsicles
20 m active | 5 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 159
  • Fat about 11g
  • Carbohydrates about 14g
  • Protein about 2g
This is needed
This is needed for 6 piece
Strawberry mixture
  • 1 tbsp maple syrup
  • 250 g strawberries
  • 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
  • 0.5 tsp bourbon vanilla powder
To freeze & decorate
  • 50 g dark chocolate (80% cocoa)
Tools
  • 6 ice lolly moulds, each approx. 150 ml
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And that's how it's done
And that's 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.