Today I decided to try my hand at making the kids something cool for this hot weather!
It was a chance but it paid off, although admittedly I did them twice, as the first batch needed more sweetness in the coconut section. So from your dry kitchen cupboard and freezer, these ice lollies will keep both young and old refreshed on these sticky days!
1 can full-fat coconut milk
1 tsp of vanilla extract
1/4 cup honey, divided 3/4 cup blackberries
3/4 cup raspberries
1)Whisk together the coconut milk, vanilla and 2 Tbsp of the honey, until smooth and creamy. Set aside.
2)Blend together the berries and remaining honey, until smooth and combined. Add more honey, to taste, as necessary.
3)For a creamy pop: Stir together the coconut milk and berry puree, and divide evenly between the ice lolly moulds.
4)Freeze for 30 minutes, then insert the pop sticks, and continue freezing for 4 hours, or until firm.
5)For a layered pop: Divide the coconut milk equally between the ice lolly moulds.
6)Place in the freezer for 10 minutes, or so, then top with the berry puree. Freeze again for 30 minutes, then insert the ice lolly sticks and continue freezing for 4 hours, or until firm.
Use any combination of your favorite berries, adjusting the sweetness level as necessary.
Remember, the sweetness will mellow once frozen. You can substitute granulated sugar, agave or maple syrup for the honey, if you prefer.
I choose to use full-fat coconut milk in this (and most) frozen coconut recipes because it results in a creamier frozen texture that more closely mimics dairy cream. You can certainly use a lower fat-content coconut milk, but it will result in an "icier" textured pop.
To remove the ice lollies, either let them sit out for 5-10 minutes until soft enough to pull out, or submerge the bottom of the lolly mold (up to the edge of the top) in room-temperature water for 10-15 seconds, then gently pull to release.
T, A & H xxxxxx