Raspberry coconut ices

Recipe uploaded by

Sara Buenfeld

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Recipe by Sara Buenfeld

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1. Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
2. Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
3. Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.

Latest comments and suggestions

• Julia

  29 November 2007

  Julia rated and commented on this recipe

  

  Very easy and very nice. They don't melt like the usual water based lollies. The raspberry gives them a great tang!

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• Milesaudfood

  03 August 2008

  Milesaudfood commented on this recipe

  Looks good we'll try it out but where's the coconut?

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• JULIA

  31 August 2008

  JULIA commented on this recipe

  suggest you amend method number one - from puree 1 raspberry!

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Ingredients

• 150g raspberries
• 4 tbsp icing sugar
• 450g coconut flavoured Greek-style yogurt

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Ingredients

• 150g raspberries
• 4 tbsp icing sugar
• 450g coconut flavoured Greek-style yogurt

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