Apricot, cardamom & pistachio ice lollies
Glamorous and grown up, these fruit and nut ice lollies make a delicious alternative to dessert for a dinner party or summer gathering
Lime & coconut ice lollies
- Preparation and cooking time
- Prep:
- plus 4 hrs freezing, no cook
- Easy
- Makes 10 x 80ml lollies
Skip to ingredients
- 400ml can coconut milk
- juice 7-8 limes(you need 150ml), zest of 2
- 140g golden caster sugar
- 140g vanilla bean paste
- 100g sweetened desiccated coconut
Nutrition: per lolly
- kcal199
- fat13g
- saturates11g
- carbs17g
- sugars16g
- fibre2g
- protein1g
- salt0g
Method
step 1
Put the coconut milk, lime juice, half the zest, the sugar and vanilla bean paste in a large bowl, and mix together until smooth and well combined. Divide the mixture between the 10 cavities of your ice lolly mould and insert a stick into the middle of each (this mixture is thicker than the other lollies, so the stick can go in straight away). Freeze for at least 4 hrs or until frozen solid.
step 2
Put the desiccated coconut in a small dry pan over a medium heat and cook, stirring regularly, until lightly toasted. Tip onto a plate and mix with the remaining zest.
step 3
To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Dip each lolly into the coconut mixture to serve.
