Donna Hay’s coconut pops

Beat the heat with Donna Hay’s coconut pops, a quick and simple two-ingredient recipe which was made for enjoying on super sunny days. You can try a twist on the classic coconut pop with the pine-lime, raspberry and chocolate variations too.

William Meppem and Chris Court

Coconut pops

MAKES 6

1 x 400ml can coconut cream
80ml maple syrup

Place the coconut cream and maple syrup in a medium jug and mix well to combine, using a whisk. Divide the mixture among 6 x 80ml popsicle moulds. Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days.

TIP To help release the frozen pops more easily, dip the base of the moulds in warm water for 10 seconds.

Pine-lime pops

MAKES 8

Place the coconut pops ingredients (see recipe above) in a blender instead of a jug. Add 225g chopped fresh pineapple, 1 tbsp lime juice and 1 tsp finely grated lime rind. Blend until smooth. Divide the mixture among 8 x 80ml popsicle moulds (instead of 6). Insert the sticks and freeze until solid.

William Meppem and Chris Court

Raspberry coconut pops

MAKES 8
Tear 125g raspberries in half and divide them among 8 x 80ml popsicle moulds (instead of 6). Whisk together the coconut pops ingredients (see recipe above) and pour the popsicle mixture into the prepared moulds. Insert the sticks and freeze until solid.

William Meppem and Chris Court

Choc-coconut pops

MAKES 8

Whisk 100g finely grated dark chocolate into the coconut pops ingredients (see recipe above). Divide the mixture among 8 x 80ml popsicle moulds (instead of 6). Insert the sticks and freeze until solid.

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Basics to Brilliance Kids by Donna Hay is published by Fourth Estate, price £20. To order a copy for £15 until 1 July, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.