Strawberry and Coconut Ice Lollies
These vegan ice creams made with banana and coconut milk are the perfect summer treat for anyone following a dairy-free or gluten-free diet.
From the book
Naturally Sassy: My recipes for an energised, healthy and happy you
100 delicious and easy-to-make recipes
A simple and fun approach to plant-based cooking
Classic dishes with a nourishing vegan twist
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Introduction
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 of keep them in the freezer for ever! I love using other fruit in them, but this particular combination is my favourite.
Ingredients
| 300ml | tinned full-fat coconut milk |
| 1 | banana, peeled |
| 4 | Medjool dates, pitted and chopped |
| 100g | strawberries, hulled |
Essential kit
You will need a blender.
Method
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.
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