Puree all the ingredients until smooth.
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.