Lime & coconut ice lollies

Lime & coconut ice lollies

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(2 ratings)

Prep: 10 mins plus 4 hrs freezing, no cook

Easy

Makes 10 x 80ml lollies
Fresh lime juice cuts through creamy coconut milk in these grown-up iced treats - top with toasted desiccated coconut for a finishing touch

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Gluten-free

Nutrition: per lolly

  • kcal199
  • fat13g
  • saturates11g
  • carbs17g
  • sugars16g
  • fibre2g
  • protein1g
  • salt0g
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Ingredients

  • 400ml can coconut milk
  • juice 7-8 limes (you need 150ml), zest of 2
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 140g golden caster sugar
  • 140g vanilla bean paste
  • 100g sweetened desiccated coconut

Method

  1. Put the coconut milk, lime juice, half the zest, the sugar and vanilla bean paste in a large bowl, and mix together until smooth and well combined. Divide the mixture between the 10 cavities of your ice lolly mould and insert a stick into the middle of each (this mixture is thicker than the other lollies, so the stick can go in straight away). Freeze for at least 4 hrs or until frozen solid.

  2. Put the desiccated coconut in a small dry pan over a medium heat and cook, stirring regularly, until lightly toasted. Tip onto a plate and mix with the remaining zest.

  3. To remove the lollies, dip the mould in hot water for a few seconds, then carefully remove the lollies. Dip each lolly into the coconut mixture to serve.

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Comments, questions and tips

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Minoo's picture
Minoo
30th Jul, 2016
5.05
This recipe has a typo in it! Online it says 140g of vanilla bean paste but in the print magazine it says 1tsp which is much more like it! I followed the magazine and it was amazing. I made these for a friend who is vegan and she loved them.
bothwell_z
6th Sep, 2015
2.55
Mine were nice enough, but definitely didn't look like the photograph - the darkness of the vanilla bean paste makes the lollies more buff-coloured. I only used 30g of vanilla bean paste because that was all I happened to have left, and 140g of it would be MEGA expensive! It's also a good idea to strain the mixture through a sieve before pouring it into the moulds, otherwise you get a messy cap of lime zest at the pointy end.
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