Fresh and cooling, these vibrant pink ice-lollies have only a handful of ingredients and can be made in a blender. Enjoy them as they are or dunk or drizzle them in white chocolate and pistachio crumb
Time to prepare : 10 minutes Time to freeze : 5 hours+
Servings : 8 ice pops (in 90ml capacity moulds)
1 x 400ml can coconut milk
6 tbsp maple syrup
1 tsp vanilla paste
120g raspberries (frozen or fresh)
1 lemon, juice and zest
100g white chocolate - to drizzle, 300g if you're dunking them all to fully coat
30g pistachios, chopped
1/2 tsp salt
I use these ice-lolly moulds. They have 10 x 90ml capacity moulds and I find the silicone moulds much easier to 'release' the frozen lollies
Pour all of the ice-lolly ingredients into a blender (I just use a NutriBullet). The canned coconut milk is usually separated (half liquid - half solid) so you want to make sure this is all blended as smooth as possible, full fat coconut milk freezes better.
I pour the ice-lolly mixture into a measuring jug so it's easier to pour. Fill the moulds to just under the brim, then put on the lid to the moulds (or use tin foil to cover) and stick through the lolly sticks.
Leave to freeze on a flat surface for at least 5 hours (or overnight).
Once set, remove from the freezer and leave to sit at room temperature for 5 - 10minutes before loosening from their moulds. You can also fill the kitchen sink with a couple of inches of warm water and stand the mould tray in for blasts of 10 seconds to loosen the lollies.
For the toppings, finely chop pistachios or blitz in a food processor. Mix with the salt and set to one side. Melt the white chocolate* then dunk or drizzle the chocolate over the lollies and sprinkle over the chopped and salted pistachios. Work quickly one-by-one because the melted chocolate sets almost instantly on the iced lolly.
Enjoy immediately or freeze the naked lollies in a zip-lock bag until they're ready to decorate.
(per naked lolly)
1g protein, 15g carbs, 9g fat
Good to know:
If you're dunking your lollies in white chocolate, allow the melted white chocolate to cool until it's still melted but no longer warm to touch. That way the cold ice-lollies won't melt as soon as they make contact with the white chocolate and turn the rest of the melted chocolate pink.
Try blueberries, cherries, blackberries or strawberries.
Swap to milk or dark chocolate, or a mix of all 3 and any nuts or toppings you like.
Keep in freezer for up to 3 months.