280g mixed strawberries, raspberries and blueberries
400ml can coconut milk
2 tbsp honey, plus extra to taste
1. Hull the strawberries and put in a blender with the other berries. Add the coconut milk and honey (add more to taste if liked) and whizz until smooth. Divide the mixture between 8 x 150ml lolly moulds and secure an upright lolly stick in each. Freeze for at least 4 hours or overnight, until completely solid. Dip the outside of the moulds in hot water for a few seconds to release.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
Source: Read Full Article