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Home » Dessert » Eton Mess Ice Lolly with Coconut Cream

Eton Mess Ice Lolly with Coconut Cream

July 12, 2021 by Federica 4 Comments

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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.

Ice lollies on a plate with meringues, strawberries and coconuts flakes

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!!
Ingredients list Eton Mess Ice Lolly with Coconut Cream

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.
Eton Mess Ice Lolly with Coconut Cream on  plate with strawberry, coconuts and meringues

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.

  • Strawberry on a jar
  • blending strawberry

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.
  • Whipped coconut cream
  • ice lolly puree  in the  mould

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.
Eton Mess Ice Lolly with Coconut Cream on a plate with strawberry and coconut
Ice lolly on a plate with strawberry and meringue
Print Recipe Pin Recipe
5 from 4 votes

Eton Mess Ice Lolly with Coconut Cream

An English classic dessert transform in Ice lollys. This ice lollys are super easy to make, are refersching and again deliciuos! They don't have any dairy as the whipping cream is replaced with cocunut cream.
Prep Time15 mins
Resting time in the freezer12 hrs
Total Time12 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Eton Mess Ice Lolly with Coconut Cream
Servings: 10 Ice Lollies
Calories: 176kcal

Equipment

  • Ice lollies mold
  • 10 wooden sticks
  • Spatula
  • Medium Bowl
  • Blender
  • Hand Electric Mixer or Stand Mixer

Ingredients

Strawberry smoothie

  • 556 gr Strawberries
  • 30 gr Icing sugar

Coconut cream

  • 382 gr Coconut cream
  • 70 gr Icing sugar
  • 47 gr Meringues or 10 mini meringues

Instructions

Night before

  • 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).

Strawberry smoothie

  • Wash the strawberries and remove the green top leaf. In a tall jar add the strawberries, 30 gr of icing sugar and blend for few seconds, we still want to have a few bits of strawberries.  Set the strawberry smoothie in the fridge to chill.

Coconut cream

  • 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.
  • 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. Leave the water in the tin, which you can use to make a fresh smoothie.
  • 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.
  • 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 ices lollies

  • 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.

Notes

All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result. 
 
How long can I store the Ices lollies?
The Ices Lollies can be stored in the freezer, close in an airtight container once removed from the Ice lolly mould, for up to a month.
Eton Mess Ice Lolly with Coconut Cream

Tried this recipe?

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Reader Interactions

Comments

  1. Bianca

    July 5, 2022 at 10:42 pm

    5 stars
    This is genius! I love eton mess and this ice cold treat is even better during those hot summer days! I will be making this many more times this summer!

    Reply
  2. Giangi

    July 6, 2022 at 7:27 pm

    5 stars
    This recipe is amazing! Loved every bite and was so perfect when our temperature reached 105F this past weekend. Devine.

    Reply
  3. Tressa

    July 10, 2022 at 11:09 am

    5 stars
    These look delicious. I can’t wait to make them with my kiddos.

    Reply
  4. Olga

    July 16, 2022 at 10:24 pm

    5 stars
    Delicious treat for these hot days! Amazing recipe! Thanks for sharing

    Reply

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