Coconut, cayenne and peach ice lollies

Coconut, cayenne and peach ice lollies

  • makes 8-10
  • Easy

Add a little twist to your usual lollipops with this recipe for coconut, cayenne and peach pops. As well as being delicious, they're under 100 calories each


Make this coconut, cayenne and peach lollipops, then check out more ice lolly recipes, such as our strawberry ice lollies.

*This recipe is gluten-free according to industry standards



  • peaches 3, stoned and cut into small chunks
  • golden caster sugar 100g
  • full-fat coconut milk 200ml
  • coconut water 200ml
  • vanilla extract 1 tsp
  • cayenne ¼ tsp, plus a few pinches


  • Step 1

    Put the peach chunks and sugar in a small saucepan with 100ml water. Bring to a gentle simmer, and cook for 4-5 minutes, stirring, until the peach has softened. Cool to room temperature.

  • Step 2

    Use a slotted spoon to lift out half of the cooled peach chunks and set aside. Tip the rest, with all the pan syrup, into a blender with the coconut milk, coconut water, vanilla and cayenne. Whizz to a smooth purée – and sieve if you don’t want to see pieces of peach skin.

  • Step 3

    Fill ice lolly moulds 3/4 full with the coconut-peach mixture, then drop a few of the reserved peach chunks into each before adding a lolly stick. Freeze for 5-6 hours until solid, then to serve, unmould and add a small pinch more cayenne to each.

Check out more of our best ice lolly recipes to cool you down...

Thyme, elderflower & lemon ice lollies

Nutritional Information

  • Kcals 96
  • Fat 3.5g
  • Saturates 3g
  • Carbs 14.5g
  • Sugars 14.2g
  • Fibre 0.9g
  • Protein 1.2g
  • Salt 0.1g