Raspberry, lime and coconut potong ice cream

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.

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.

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.