Using a blender or food processor, puree 200g of the strawberries with the icing sugar. Remove and sieve to remove the seeds.
In a large jug, mix the strawberry puree with the coconut yogurt and fill the lolly moulds (but not quite to the top).
Slice the remaining strawberries and divide these between the mould, pushing them down carefully so they are evenly distributed throughout the lolly.
Push in the lolly sticks and freeze for at least four hours, or until frozen solid. Warm the moulds with your hands or under warm water to release the lollies.
