Servings 6 / Prep time 10 mins plus 4 hours chill time

1. Add the raspberries and icing sugar to a food processor and blitz until smooth.
2. Put the raspberry puree through a sieve to remove the seeds and set aside.
3. Add the coconut milk, maple syrup and lychee flavouring to a measuring jug and mix.
4. Spoon 2 tsp raspberry puree into each ice lolly mould.
5. Pour the coconut mixture on top of the raspberry puree until the moulds are ¾ full.
6. Evenly distribute the remaining raspberry puree between the moulds.
7. Top up the moulds with any remaining coconut milk mixture and swirl each lolly with a knife/ice lolly stick.
8. Add the lolly sticks and place the mould in the freezer for at least 4 hours, ideally overnight.
9. Once the ice lollies are frozen solid, remove from the moulds and enjoy!

Tips

• To remove the ice lollies from the mould, sit the mould in a large bowl of warm water for 30 secs to loosen the ice lollies.