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Strawberry Coconut Milk Ice Lollies
Creamy, refreshing and with no refined sugar, these strawberry coconut milk ice lollies make a great vegan dessert or snack for summer.
Course
Dessert, Snack
Cuisine
International
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Freezing Time
6
hours
hours
Total Time
6
hours
hours
10
minutes
minutes
Servings
9
Calories
114
kcal
Author
Corina Blum
Equipment
Blender
Ice lolly moulds
Ingredients
400
ml
Coconut milk
I use the full fat variety
400
g
Strawberries
2
tablespoon
Maple syrup
Can be replaced by honey or agave nectar
Instructions
Put all the ingredients in a blender and blitz till smooth. You many need to chop the strawberries a little depending on their size and your blender.
Pour the liquid into ice lolly moulds. Freeze for at least 6 hours.
Run the ice lolly mould under a hot tap to release the ice lolly.
Video
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
114
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
10
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
176
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
5
IU
|
Vitamin C:
27
mg
|
Calcium:
20
mg
|
Iron:
2
mg