Ingredients:

  • 2 cups (300g) fresh strawberries, hulled
  • 1/2 cup (120ml) coconut water
  • 1 tbsp (15ml) honey
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Place the strawberries, coconut water, honey, and lemon juice into the blender. Process on high for 60 seconds until the mixture is completely liquefied.
  2. Pour the mixture through a fine mesh sieve to remove strawberry seeds for a smooth finish.
  3. Insert a small funnel into the opening of each ice lolly pen mold and slowly pour the fruit puree, leaving about 1/4 inch (0.6cm) of headspace at the top.
  4. Secure the lids, insert the sticks firmly, and freeze on a flat surface for a minimum of 6 hours or overnight.