Raspberry and Coconut Ice Lollies with White Chocolate Drizzle
Ingredients
- 1 can coconut milk
- 4 cups raspberries (fresh or frozen)
- 2 tsp vanilla
- 2-4 tbsp maple syrup or other sweetener of choice, depending on preference and sweetness of raspberries
- Optional: white chocolate, freeze-dried raspberries, unsweetened desiccated coconut
Preparation
Put the coconut milk, raspberries, vanilla, and maple syrup into a blender.
Blend until smooth. Taste and adjust sweetness if needed.
Pour the mixture into ice lolly molds, remembering to add the sticks.
Place the molds in the freezer and allow them to freeze for several hours or preferably overnight.
Once frozen, remove the ice lollies from the molds.
If desired, prepare the decoration: Melt the white chocolate by placing it in a glass bowl and microwaving in 30-second bursts, stirring in between. Usually, 1 minute is enough.
Drizzle the melted white chocolate over the ice lollies, working quickly.
Sprinkle crumbled freeze-dried raspberries and desiccated coconut over the chocolate before it sets.
Wrap the ice lollies in greaseproof paper and return them to the freezer.
