Greek Yoghurt, Coconut and Peach Lollies


Keeping up with the Calcium.Breastfeeding decreases calcium in mothers and this affects their bones. Studies have shown that women often lose 3 to 5 percent of their bone mass during breastfeeding, although they recover it rapidly after weaning. This bone loss may be caused by the growing baby’s increased need for calcium, which is drawn from the mother’s bones. Studies show that bone density and strength does return 6 months after the mother stops breast feeding.

The suggested daily intake of calcium for breast feeding Mums in 1,300 milligrams per day. To give you a guide, 1 cup of milk or yoghurt is roughly 300 milligrams of calcium. 

The best sources of calcium are:

· Milk

· Yogurt

· Hard cheeses

· Calcium fortified orange juice

· Calcium fortified tofu

So, on that note, here is my delicious recipe for home-made lollies that the whole family will love and allow Mum a healthy and beneficial treat. Also perfect to eat one handed if you have a feeding babe in the other and great for perking up energy levels if you feel a little low in the day.  (Toddlers also LOVE THEM!) 

The wonderful Romilly Tollemache helped me research this recipe. I and took the snap.


Makes 12 Mini Milk Size Lollies

300mls Greek Yoghurt

200mls Full fat coconut Cream

400g tin of peaches in juice, drained and juice discarded (or drank!)

1 large, ripe banana

3 tbsp of runny honey

Juice ½ lemon or lime

100mls Mango Puree (can be bought in the supermarkets, a really good cheat are the baby food suckie pouches!)


Pour the mango puree into the base of each lolly mould about 1cm up.

Pour all the remaining ingredients into a liquidiser and blend until smooth and slightly aerated.

Our this mixture onto the mango puree until each mould is full. Mix slightly using a chopstick to create a slight rippled effect.

Place in the lolly sticks or lolly tops and place into the freezer. Freeze for 4-6 hours.  


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