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


Ingredients

You will also need:

Ice Lolly Mould

Method

1

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.

2

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

3

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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