Add strawberries, coconut palm sugar, coconut milk and water to food processor.
Blend for a minute until smooth and creamy. Spoon into each icy poly mould, making sure you only fill them up by 2/3.
Leave a 1/3 for the cream mixture.
Add coconut milk, vanilla bean powder and coconut palm sugar to a small jug and mix with a spoon until combined.
Pour into each icy pole mould and set in the freezer for 8 hours.
* It’s important the strawberries are frozen, it helps create the distinct layer between the strawberries and cream. If the strawberries are fresh the layer will be too runny and when you add the cream layer it will all mix together. It will still taste fantastic but it won’t look as pretty!