Coconut, cayenne & peach pops

  • makes 8-10
  • A little effort

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


*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.

Nutritional Information

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