Berry and Coconut Ice Lollies

• 280 g mixed strawberries, raspberries and blueberries (fresh or frozen)
• 400 ml tin coconut milk<

Hull the strawberries (if using fresh) and put in a blender with the other berries. Add the coconut milk, cinnamon and honey, adding more to taste, and blend until smooth.

Divide the mixture between eight 150ml lolly moulds and secure an upright lolly stick in each. Freeze for at least 4 hours, until completely solid.

Dip the outside of the moulds in hot water for a few seconds