• 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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com