Raspberry coconut ices

• raspberry↗150g g
• icing sugar↗4 tbsp tbsp
• coconut flavoured Greek-style yogurt↗450g g

Step-by-step instructions

1. 1

   Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.

2. 2

   Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.

3. 3

   Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.