Method

• 1.
  Line a fine sieve with a large square of muslin or a clean Chux cloth. Set over a bowl and add yoghurt. Fold over cloth to cover and weigh down with a plate. Set aside for 1 hour to drain.
• 2.
  Meanwhile, using the back of a spoon, push raspberries through a fine sieve into a bowl to create a puree. Discard seeds. Combine puree and rice malt syrup, and chill until needed. Combine drained yoghurt and coconut cream in a separate bowl. Spoon 1 tbs yoghurt mixture into each icy pole mould. Add 1/2 tsp raspberry mixture to each mould. Repeat layering process, alternating between yoghurt and raspberry mixtures, until moulds are full.

• 3.
  Cover mould tops with foil. Using a small, sharp knife, cut a small hole through centre of foil over each mould and insert a paddle-pop stick. Freeze overnight. Remove icy poles from moulds and serve immediately sprinkled with shredded coconut.