Keto raspberry and coconut ice lollies

Keto raspberry and coconut ice lollies: creamy lollies with coconut milk, raspberries, lemon juice and vanilla extract – fruity, cool and with no refined sugar.

At a glance

• Serves 4
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 210 kcal per serving
• Protein: 2 g
• Fat: 20 g
• Carbs: 6 g

Ingredients

• 400ml coconut milk
• 200g raspberries
• 1 tbsp lemon juice
• 1 pinch of vanilla extract

Method

You’ll need: blender · sieve

1. Wash the raspberries thoroughly, or let frozen raspberries thaw briefly.
2. Put the coconut milk, raspberries, lemon juice and vanilla extract in a blender.
3. Blend everything until you have a smooth, even ice cream mixture. If you like, press the mixture through a sieve for a finer texture.
4. Divide the purée between the lolly moulds and insert the wooden sticks in the centre.
5. Put the moulds in the freezer until the lollies are completely firm.
6. To serve, hold the moulds briefly under lukewarm water and carefully ease the lollies out.

Good to know

These lollies are quick to make and taste pleasantly fresh. The texture turns out nice and creamy without feeling heavy. Just right on warm days.

Swaps

Raspberries → strawberries (slightly milder in flavour, also contain fibre and vitamin C). Coconut milk → coconut cream (more fat, an even creamier texture). Lemon juice → lime juice (similarly fresh, with a slightly different aroma). Vanilla extract → seeds from a vanilla pod (no additives, pure and aromatic).

Allergens

The recipe is dairy-free, egg-free and gelatine-free; coconut can be relevant for sensitive people. Usually suitable for children, and unremarkable in pregnancy in normal kitchen amounts.

Dairy-free recipes