Naked, dunked or drizzled?
Time to prepare : 10 minutes Time to freeze : 5 hours or overnight
Servings : 8 ice pops (90ml capacity)
Ingredients
1 x 400ml can coconut milk
6 tbsp maple syrup
1 tsp vanilla paste
120g raspberries (frozen or fresh)
1 lemon, juice and zest
Toppings (optional)
100g white chocolate
30g pistachios, chopped
1/2 tsp flakey salt
Ice-pop moulds: I bought a silicone one from amazon with 10 x 90ml capacity moulds. I find silicone easier to work with for these recipes as it's easier to 'release' the frozen lollies
Method
For the base, blend the coconut milk, maple syrup, lemon juice, lemon zest and vanilla paste together. 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 for the base - I just use a NutriBullet
For white lollies with raspberry chunks
Split the rapberries up between the ice pop moulds and pour the coconut base over the top
For pink lollies
Blend the raspberries in with the coconut base and pour this straight into the moulds
2. Put on the lid to the moulds (or use tin foil to cover) and stick through the lolly sticks
3. Leave to freeze on a flat surface for at least 5 hours, overnight ideally
4. Once set, I fill my kitchen sink with warm water and stand the mould tray in for 30 seconds to loosen the lollies
5. For the toppings, melt the white chocolate slowly in a bowl over boiling water and mix the chopped pistachios and salt in another bowl. Dunk or drizzle the chocolate over the lollies and then sprinkle over the chopped and salted pistachios. Work quickly one-by-one because the melted chocolate sets almost instantly on the iced lolly
6. Enjoy immediately or freeze the naked lollies in zip-lock bag until they're ready to decorate
Nutritional Information
(per naked lolly)
140 calories
1g protein, 15g carbs, 9g fat
Good to know:
Fruits are interchangeable, try blueberries, cherries, blackberries or strawberries
Chocolate and chopped nuts are interchangeable
Keep in freezer for up to 3 months
