Raspberry Ripple Coconut Ice Lollies

Raspberry Ripple Coconut Ice Lollies

Hello everyone! This was one of the first posts on my previous blog which was also a collaboration I did with Ecomil. It is honestly one of the recipes I am most proud of so far because it looks and tastes amazing! The proportions of raspberry sauce and the creamy filling took a while to get right but I think its the perfect balance of creamy and fruity. It is also the perfect way to cool down in the heatwave we are currently experiencing in the UK.

Raspberry Ripple Coconut Ice Lollies
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Dairy Free, Gluten Free, Refined Sugar-Free
Author:
Serves: 6 x 50ml ice lollies
Ingredients
  • Creamy Coconut Filling
  • ⅓ cup (50g) raw cashews (soaked in water overnight)
  • 2 tbsp (30ml) pure maple syrup (or any liquid sweetener)
  • 2 tbsp (30ml) coconut oil
  • ¾ cup (175 ml) Ecomil coconut cream
  • ½ tsp (2.5ml) vanilla powder
  • Pinch of sea salt
  • Raspberry Filling:
  • ¼ cup (60g) frozen raspberries (defrosted)
  • 1 tbsp (15ml) maple syrup
  • Toppings:
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (10g) cacao powder
  • 1 tbsp (15ml) coconut oil (melted)
  • Handful of coconut shreds
  • You’ll also need ice lolly moulds & wooden sticks.
Instructions
  1. Drain and rinse the cashews and then add all the ‘creamy coconut filling’ ingredients a blender. Blend until smooth.
  2. Next, mash up the defrosted frozen raspberries in a small bowl and mix with the maple syrup.
  3. Half fill the ice lolly moulds with the creamy coconut mixture and then place around one teaspoon of the raspberry filling on top. Use the rest of the coconut mixture to evenly fill up the moulds and add the remaining raspberry filling on top.
  4. Use a wooden stick to gently swirl the raspberry and coconut mixture together. Don’t mix them too much as then you would lose the ‘swirled/rippled’ effect.
  5. Insert the wooden sticks into the ice lolly moulds and place in the freezer for at least 5 hours.
  6. After at least 5 hours, mix the melted coconut oil, cacao powder and maple syrup together until smooth. It should look like melted chocolate.
  7. Remove the pops from their moulds and place on a baking sheet lined with parchment paper.
  8. Drizzle the pops with the coconut oil chocolate and then sprinkle with coconut flakes.
  9. Place them back into the freezer for around 30 minutes before serving.
  10. Store for up to a month in the freezer in an airtight container but they are best eaten right away! If you want to freeze the popsicles for a longer time, remember to let them soften in before serving as they get quite hard in the freezer.

Raspberry Ripple Coconut IcelolliesRaspberry Ripple Coconut Icelollies

I hope you enjoy the recipe! If you make the recipe remember to tag me and use the hashtag #eatplantifully

Delicia x