Eton Mess Ice Lolly with Coconut Cream

This Eton Mess ice lolly with coconut cream is great for all the family during the Spring/Summertime. It’s the perfect snack for kids during playdates with their friends or for a kid’s party.

If you are a fan of Eton Mess this is for you:

• it’s got meringue
• It’s got strawberry
• It’s got coconut cream. This is perfect for those who can’t have dairy as the milk take the place of coconut cream.

This Eton Mess ice lolly with coconut cream is simply delicious.

Let’s make it, here some pro:

• the meringue makes the ice lolly Eton Mess so luxurious.

• They have less sugar compared to the ones you can buy in the stores. The coconut flavor is not strong and contains less fat than the whipping cream, it is worth a try.

• It is extremely easy to make, super-fast, it doesn’t break your bank account and it is so tasty!!

What you will need to make your one Eton mess ice lolly with coconut cream?

• fresh strawberries.
• meringue- ready one from the store.
• icing sugar- will dissolve better than the caster sugar.
• coconut cream.

What Coconut cream to choose?

The important part is to buy a good coconut cream that doesn’t contain any stabilizer (guar gum) which will prevent the cream from whipping.  

Read the ingredient list on the label before buying the product, it should show just coconut and a bit of water. The brand that worked for me is Biona organic coconut cream (this is just a suggestion, and I am not working with this brand 😊).

The coconut cream needs to be stored in the fridge, not in the freezer, overnight. This will cause the separation from the water and the coconut cream, which will become solid and will help to whip the coconut cream into a soft peak.

Don’t shake or turn the tin of coconut cream otherwise the water will be in contact with the coconut cream, and you will not be able to whip it. Once opened the tin you will notice that the coconut became solid, take just the solid coconut and leave the water in the tin.

The water left in the tin can be used for making yummy smoothies.

Step by step introductions

Note: chill a medium bowl, the whisker, and the coconut cream tin in the refrigerator overnight, not in the freezer. As I mentioned before we are separating the liquid from the cream.

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Strawberry smoothies

• Step 1-add the strawbbery, and the sugar in a tall jar and blend for few seconds. We still want have bits of strawberries left.

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Coconut cream

• Step one-remove from the fridge the bowl, the whisker, and the coconut cream tin. Don’t shake o tip the coconut cream otherwise, the coconut will be in contact with the water.
• Step two-open the tin, take just the top coconut cream, at this point the coconut cream will be hard, and place it in the chilled bowl.

Tip: leave the water in the tin, which you can use to make a fresh smoothie.

• Step three-add 70 gr of icing sugar in the chilled bowl and whip with a hand electric mixer (or with a stand mixer) for 1 minute or until you have a nice creamy soft peak.
• Step four-break the meringue with your hands and insert them in the whipping coconut cream, folding all together with a spatula from the bottom to the top. Remove the strawberry smoothie from the fridge and pour 6 spoons of the strawberry liquid in the coconut cream and again folding it with a spatula from the bottom to the top until well combined. 

Assembling the Ice lolly

• Step 1- fetch the ice lolly mold and pour on each shape the coconut cream for ¾, then pour the remainder of the strawberry smoothie to cover each ice lolly. Insert the wooden stick on each ice lolly and place the mold to chill overnight in the freezer.

Tried this recipe?

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