Vegan berry and coconut ice lollies

Vegan berry and coconut ice lollies with mixed berries, coconut milk, maple syrup and lemon: fruity, creamy and quick to prepare for hot days.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 90 kcal per serving
• Protein: 1 g
• Fat: 5 g
• Carbs: 8 g

Ingredients

• 300g frozen mixed berries
• 200ml coconut milk
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Method

You’ll need: blender

1. Put the mixed berries in a blender with the coconut milk, maple syrup, lemon juice and vanilla extract.
2. Blend until smooth and thick. Scrape down the sides with a spatula in between if needed.
3. Pour the berry mixture evenly into ice lolly moulds, leaving a little space at the top.
4. Insert the wooden sticks in the middle. If the mixture is still too soft, freeze the moulds briefly first and then push in the sticks.
5. Leave the lollies in the freezer until completely firm, ideally overnight.
6. To serve, hold the moulds briefly under lukewarm water and carefully ease out the lollies.

Good to know

Lollies like these are quick to make and taste pleasantly fruity rather than overly sweet. I particularly like the creamy, full texture from the coconut milk and berries.

Swaps

Maple syrup → date paste (a little more fibre) | coconut milk → coconut yoghurt without added sugar (a slightly tangy note) | mixed berries → mango (more beta-carotene) | vanilla extract → real vanilla (fewer additives, aromatic flavour)

Allergens

The recipe is vegan and generally child-friendly; the main thing to note is coconut, which some people react to. In pregnancy, the usual pasteurised ingredients such as coconut milk and vanilla extract are fine in normal kitchen amounts. If you're pregnant, or cooking for children or older people, boil frozen berries for 2 minutes first and let them cool.

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