Raspberry, Kiwi and Coconut Ice Lollies

Servings: Makes: 6-8

Nutritional Information:

Per serving (130g) Calories 280, Fat 11g, Saturates 9.8g, Sugars 4.1g, Salt 0.06g


You will also need:

Ice Lolly Mould



Place 125g (1 cup) of the raspberries in a small pan with the cordial. Heat gently until the raspberries have softened. Roughly mash the raspberries with the back of a fork and set aside.


Place the coconut cream in a jug and add the maple syrup and vanilla. Whisk together really thoroughly until fully combined.


Fill the lolly moulds partially with the coconut mixture. Add some whole raspberries and kiwi pieces and spoon in a little of the mashed raspberries. Swirl together a little to make a rippled effect and top up with more coconut and fruit pieces. Transfer to the freezer overnight to freeze thoroughly.


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