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Berry and coconut ice lollies
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Makes: 8
280g mixed strawberries, raspberries and blueberries
400ml can coconut milk
2 tbsp honey, plus extra to taste
1. Hull the strawberries and put in a blender with the other berries. Add the coconut milk and honey (add more to taste if liked) and whizz until smooth. Divide the mixture between 8 x 150ml lolly moulds and secure an upright lolly stick in each. Freeze for at least 4 hours or overnight, until completely solid. Dip the outside of the moulds in hot water for a few seconds to release.
This recipe first appeared in Waitrose Food, June 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
519kJ 125kcals |
---|---|
Fat | 9.1g |
Saturated Fat | 7.9g |
Carbohydrate | 9.8g |
Sugars | 8.7g |
Protein | 0.9g |
Salt | 0.1g |
Fibre | 0.9g |
This recipe was first published in June 2017.
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