Raspberry, lime and coconut potong ice cream

Method

• step 1

  If you like, reserve a handful of raspberries to suspend in the finished lollies. Blend the remaining raspberries with the rest of the ingredients until smooth. Taste and adjust accordingly – depending on how sweet or tart your berries are, you might need to add a touch more sugar.

• step 2

  If you have used fresh raspberries, let the mixture chill for a couple of hours in the fridge. If you used frozen raspberries, go right ahead to pour the mixture into the ice lolly moulds, adding a few of the reserved raspberries – they’ll sink, so don’t add them all at once. Freeze for an hour, then insert the lolly sticks and add the remaining reserved raspberries. Freeze overnight.

• step 3

  To remove, dip the moulds in hot water for a few seconds, then carefully pull. Lick away or, if not eating immediately, wrap each one in baking paper and put back in the freezer.