Berry and Coconut Ice Pops
These quick and easy ice pops are the perfect refreshing treat on a hot summer's day. The kids will love them too.
The type of frozen berries you use makes a big difference to the flavour. I used a mixed berry blend from my local farm shop that contained a high proportion of blackcurrants. As a blackcurrant lover, I would happily have made the entire recipe with blackcurrants if I could!
That said, this recipe is easy to make your own. Choose the berries you love most and create a flavour that's perfect for you.
Makes: 6-8 (depending on the size of the mould)
Ingredients
For Ice Pops
400g frozen mixed berries
250ml full-fat coconut milk
2 tbsp maple syrup
Squeeze of lemon juice (about 1 tablespoon)
To Decorate
50g good-quality white chocolate
30g toasted unsweetened desiccated coconut
Method
Blend the berries, coconut milk, maple syrup, and lemon juice until smooth.
Taste and adjust the sweetness if needed.
Pour into ice pop moulds (or small espresso cups and stick a teaspoon in the centre instead).
Insert sticks and freeze for at least 4–6 hours, or overnight.
To remove, run the moulds under warm water if needed for a few seconds.
To decorate
Melt the white chocolate.
I microwave mine on a low setting in 30-second bursts until it is mostly melted, then leave it to stand for a minute and stir until smooth. Don't rush this process, as the chocolate can split if it overheats.
Dip each ice pop into the melted chocolate, using a spoon to help coat it evenly if needed.
As soon as the chocolate has been applied, sprinkle over the toasted desiccated coconut and leave to set.
Keep in the freezer or eat straight away 😃