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Put the coconut milk, lime juice, half the zest, the sugar and vanilla bean paste in a large bowl, and mix together until smooth and well combined. Divide the mixture between the 10 cavities of your ice lolly mould and insert a stick into the middle of each (this mixture is thicker than the other lollies, so the stick can go in straight away). Freeze for at least 4 hrs or until frozen solid.
Put the desiccated coconut in a small dry pan over a medium heat and cook, stirring regularly, until lightly toasted. Tip onto a plate and mix with the remaining zest.
To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Dip each lolly into the coconut mixture to serve.