I know ice-lollies are a very summery treat, but I love these babies all year round. They’re a real saviour when it comes to satisfying those sweet cravings, as I can make lots and keep them in the freezer forever! I love using other fruit in them, but this particular combination is my favourite.
Makes 8 Ice Lollies
- 300ml (11⁄4 cups) tinned full-fat coconut milk
- 1 banana, peeled
- 4 Medjool dates, pitted and chopped
- 100g (1 cup) strawberries, hulled
Place the creamy part of the coconut milk (leaving any watery liquid in the tin) in a blender with the banana and dates and blend until smooth.
Pour half the mixture into a jug, add the strawberries to the mixture left in the blender and blend again until smooth.
Pour the strawberry mixture into the ice-lolly moulds and then the remaining coconut mixture on top. Put in the freezer for a couple hours to set.
Switch it up
Strawberries are my favourite in these ice-lollies, but any sharp-tasting fruit works well: pomegranate seeds, blackberries, blueberries, raspberries – the options are endless!
Words & Recipe taken from the Naturally Sassy Cookbook by Saskia Gregson-Williams