The whole family will enjoy these popsicles
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Strawberry, mint, watermelon and coconut cream popsicles
- 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.