Fresh lime juice cuts through creamy coconut milk in these grown-up iced treats - top with toasted desiccated coconut for a finishing touch

Ingredients

400ml can coconut milk
juice 7-8 limes (you need 150ml), zest of 2
140g golden caster sugar
140g vanilla bean paste
100g sweetened desiccated coconut

Method

Put the coconut milk, lime juice, half the zest, the sugar and vanilla bean paste in a large bowl, and mix together until smooth and well combined. Divide the mixture between the 10 cavities of your ice lolly mould and insert a stick into the middle of each (this mixture is thicker than the other lollies, so the stick can go in straight away). Freeze for at least 4 hrs or until frozen solid.

Put the desiccated coconut in a small dry pan over a medium heat and cook, stirring regularly, until lightly toasted. Tip onto a plate and mix with the remaining zest.

To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Dip each lolly into the coconut mixture to serve.
Source: Good Food