Fruity Coconut Ice Lollies
10 minutes. plus freezing prep,
Serves 8
Ingredients
600ml coconut water
600g cubed soft fruit such as mango, kiwi, pineapple or strawberries
2–3 tbsps agave nectar
Method
1. Place the coconut water and your choice of fruit in a blender and whizz until smooth. Add the agave nectar and whizz again, adjusting the sweetness to taste.
2. Divide between lolly moulds and freeze for at least 4 hours or overnight until solid.
More recipes to try
Great British Food Awards
Tasting videos
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.
The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.