Crystelle Pereira’s coconut, mango and passionfruit lollies recipe

Brighten up your day with these delicious fruit-packed coconut, mango and passionfruit lollies from Bake Off star Crystelle Pereira.

coconut mango and passionfruit lollies
Aaron Graubart

Makes 10

400ml can coconut milk
1 unwaxed lime, zest and juice
250ml canned sweetened mango pulp
3 tbsp honey
3 passionfruit

  1. In a large pan, warm the coconut milk, lime zest and juice over a low heat for 5 minutes, to allow the zest to infuse in the milk.
  2. Remove 110ml of this mixture and combine in a separate bowl with the mango pulp.
  3. To the remaining coconut milk mixture, add the honey and the pulp and seeds of the passionfruit then mix to combine.
  4. Half-fill ten 80ml ice-lolly moulds with the mango mixture, then slowly pour in the coconut milk mixture to the top. Do not stir. Freeze for at least 6 hours, or ideally overnight, before serving.

TIP You can also use paper cups to make these. Cover the tops with clingfilm, then pierce a lollipop stick in the middle and freeze.