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Cool, ice lollies that taste of coconut, vanilla and raspberries? And they're healthy? Yup...
My girls love these. They're full of natural fats (coconut cream), vitamins and antioxidants (berries) and they don't have any refined sugars in either. They're also dairy-free, gluten-free and great for vegans. Make them a day before eating, to make sure they're fully frozen.
They do take a little bit of effort to make, but you can always be doing other things between trips to the freezer - and you'll be saving money, because they're cheaper than those supermarket frozen lollies. Hurray!
Healthy Coconut, Vanilla and Raspberry Ice Lollies
Makes about 6, depending on the size of your moulds
150g fresh raspberries
2 tbsp maple syrup
150ml coconut cream
seeds from 1 vanilla pod (or use vanilla paste, if you prefer) - if you're still in the elimination phase of AIP, use vanilla powder instead
First, blitz the raspberries with 1 tbsp of the maple syrup and a small splash of water to form a fuscia-coloured purée. Strain through a sieve to get rid of the seeds, and half-fill your lolly moulds. I used disposable lolly sticks here, but if you have moulds that have the sticks with them, fill to just below the point where the stick goes in - otherwise you won't be able to push it all the way once it's frozen.
Slide your lollies into the freezer to freeze solid - mine take about 45 minutes to one hour. Some freezers have a 'quick freeze' compartment, which might do the job quicker.
Next - tip the coconut cream out into a bowl and add the remaining 1 tbsp maple syrup and the vanilla seeds. Give it a stir. Now, take the half-filled lollies out of the freezer and top with the coconut cream mixture. Pop in the lolly stick and return to the freezer for another hour or so.
I've entered this recipe into Phoenix Helix's AIP Recipe Roundtable - visit the Roundtable for more Autoimmune Paleo inspiration...