Coffee and coconut lollies
Puréed figs give a sweet caramelised taste to these snacks, matched perfectly with the rich notes of chocolate and brown sugar that come through our Four Corners dark roast.
1 Lyons Coffee Bag
100ml boiling water
3-4 tsp demerara suar
50ml cold water
150ml coconut milk from a tin (full fat)
2 tsp desiccated coconut
Ensure you have a space in your freezer for the lolly mould to sit level.
Put the Lyons Coffee Bag into a small heatproof bowl. Boil the kettle and measure 100ml boiling water into a jug then pour over the coffee bag. Add the sugar then stir with a teaspoon until the sugar has dissolved. Leave to brew for ten minutes squashing the bag and stirring every now and then. Squeeze the bag and discard it when you have a good strong brew.
Open the coconut milk and stir with a fork until it is evenly white and creamy, with no separation. Measure 150ml of the milk into your measuring jug then pour in the lukewarm coffee and stir well. Add 50ml cold water to make the total amount of liquid 300ml then cover the jug and place in the fridge until completely cold
Sprinkle a little desiccated coconut into the bottom of each of the compartments of the lolly mould, then pour over the mixture, leaving half a centimetre at the top for expansion. Sprinkle a little more coconut on the top if you like. Carefully transfer to the freezer and allow to freeze for one hour (set a timer!)
Once the lollies are half frozen you can insert the lolly sticks. If you’re using a mould with inbuilt sticks/straw lids you can just pop these in straight away as they’ll set in the right place
It will take a few hours to completely freeze the lollies. When you’re ready to eat them, dip the mould into a bowl of hot water for 30 seconds until the lollies can be wiggled out of their containers (make sure the water doesn’t come over the top of the mould!). A lovely refreshing treat for a warm summers morning!