- 3/4 tin coconut milk
- 1 tin GOLDCREST Lychees
- Juice from half a lemon
- 1/2 cup raspberries
Place the coconut milk, lychees and lemon juice in a blender.
Blend until smooth.
Pop a few raspberries into each popsicle mould.
Fill the mould with the lychee mixture and add the ice cream sticks.
Place in the freezer overnight.