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Fresh Fruit & Coconut Ice Lollies

Fresh Fruit & Coconut Ice Lollies

Preparation Time: 45 minutes | Freezing Time: 60 minutes | Serves 6


  • 1 or 2 ripe kiwis (peeled)
  • 1 cup strawberries
  • 1 ripe mango (de-seeded and sliced)
  • 125 ml coconut water

(You could replace strawberries with blueberries and the mango with pineapple)


  • Using a blender crush the strawberries with a 3 tablespoons of coconut water, to form a smooth puree. 
  • Pour into the ice lolly molds, filling a third of each mold. 
  • Pop into the freezer for 15 minutes. 
  • Rinse out the blender and repeat the process with the mango. 
  • Pull the ice lolly molds out of the freezer and fill another third of the molds with the mango puree. Freeze once again for another 15 minutes. 
  • Once again, rinse the blender out and prepare the kiwi puree. 
  • Top up the rest of  the ice lolly molds with the kiwi puree. 
  • Once all the molds are full, allow to freeze for another 60 minutes, in order to fully set. 

Source: The Triggerfish Cookshop in-house recipe

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