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  • Writer's pictureChloë's Kitchen

Raspberry Coconut Cream Ice Lollies

I absolutely refuse to convert to the word popsicle I'm sorry, Americans. I love you but it's ice lollies for life. And these lollies are vegan, gluten free and utterly scrumptious.

Clients are loving them this year and they are so quick to make. I like to jazz them up with some melted vegan chocolate and coconut or freeze dried raspberries to make them look even prettier.

Let's make them!

You will need:

1/2 can Coconut cream

1/2 cup Coconut yogurt

1 cup frozen raspberries

3 tbsp maple syrup

Optional (1 scoop protein powder of choice)

1 cup melted Vegan chocolate of choice

1 tbsp coconut oil

Freeze dried raspberries or shredded dried coconut for topping

This recipe makes 6 ice lollies - if you want more, double it!

Blend together the coconut cream, frozen raspberries, coconut yogurt and maple syrup in the blender. Add in a scoop of protein powder if you want some added goodness.

Spoon them in the moulds. Add some extra freeze dried raspberries on top of each one if you like.

Then put in your sticks and freeze for 4-6 hours or overnight.

Once they are frozen, carefully remove them from the moulds and on to a baking sheet lined with parchment paper.

Drizzle over your chocolate you melted in the microwave with the tablespoon of coconut oil. Sprinkle over your coconut or freeze dried raspberries.

Then freeze it for 10 minutes and then drizzle over the other side and decorate.

Freeze for another 10 minutes until the chocolate is set and enjoy!

Note: you could also swap out raspberries for strawberries in this recipe.


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