Coconut Lollies

  • 1 415 ml tin coconut milk
  • Juice of 2 limes, zest of 1
  • 30g icing sugar
  • 20g desiccated coconut
1) Puree a 415ml can of coconut milk with the grated zest of 1 lime, the juice of 2 limes, 30g icing sugar and 20g dessicated coconut.

2) Pour into small ice lolly moulds or 90ml paper cups; insert wooden ice lolly sticks. Freeze several hours, or until firm.

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