Strawberry, mint, watermelon and coconut cream popsicles

April 5, 2020 (Last Updated: March 31, 2020)
Strawberry, mint, watermelon and coconut cream popsicles

The whole family will enjoy these popsicles

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Strawberry, mint, watermelon and coconut cream popsicles

Serves: Makes 8
Total Time: 20 mins + 8 hrs, to freeze


  • 200g strawberries, hulled + extra whole strawberries, to serve
  • ½ small watermelon, pitted and rind removed
  • small handful fresh mint leaves + extra, to decorate
  • 230g maple syrup
  • 1 x 400ml tin coconut cream
  • 100g icing sugar, sifted
  • ice, to serve



Using a hand-held stick blender, purée the strawberries, watermelon and mint leaves. Add the maple syrup and blitz briefly to just combine. Set aside.


In a jug, stir together the coconut cream and icing sugar until the icing sugar has dissolved.


Measure 50ml of the coconut cream into each of the 8 popsicle moulds. Add a fresh mint leaf to the mixture in each mould, pressing the leaves up against the sides of the moulds. Freeze until the coconut cream starts to set, about 2 hours. Pour the strawberry mixture over, add a popsicle stick to each mould and return to the freezer. Freeze for a further 6 hours/overnight.


Fill a tray/platter with ice and serve the popsicles garnished with the extra strawberries and fresh mint leaves.

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