Strawberry and coconut fudgsicles

Total time: 5hr 20m
Preparation Time: 20m

For 6 piece

Nutritional Information

Contains 159 Kcal, 2g Protein, 14g Carbohydrates, 11g Fat


  • 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)
  • Utensils
  • 6 ice lolly moulds, each approx. 150 ml

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  • 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.
  • Tip:

    You can also turn the strawberries into a jam to release the sugar. Cook the strawberries in a little water for around 25 mins. to create a thick jam. Add the maple syrup and lemon juice, mix and transfer to the freezer.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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