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Cherry and Coconut Ripple Ice Lollies

If you’re trying to cut out sugar, reduce your carbs or just want to eat healthily these ice lollies are a great way to get your ice cream fix.   I  used Ravifruit Morello cherry puree available online. Funkin is another brand available from drinks shops and used a cocktail mixer. If you can’t get hold of Morello Cherry Puree then use fresh cherries, pitted and crushed through a sieve.

Make 4-6 ice lollies depending on the size of your mould

400ml can coconut milk (full fat, don’t use the low fat stuff it’s horrid)
50g Sukrin (this is a zero carb, zero sugar sweetener made from Erythritol and Stevia and available on line), or caster sugar if you’re not keeping off sugar
200ml Morello cherry puree

  1. Put the coconut milk can into fridge 24 hours before use to chill so the coconut solids move to the top of the can and solidify.  If you’re in a hurry skip this part, the lollies will still taste good but not as creamy.
  2. Remove the coconut milk can from the fridge and carefully remove the lid.  Scoop the coconut solids into a bowl with 2 tablespoons of the clear coconut liquid.  Whisk to loosen, adding a little more coconut liquid if necessary to achieve a thick pouring consistency.  Stir in the Sukrin or sugar.
  3. Pour a little of the puree into each of the ice lolly moulds.  Keeping a little puree aside pour  the remaining puree into the coconut milk and gently swirl making sure not to mix it in too well as you want a ‘ripple’ effect so you can see the colours.  Pour the rest of the puree on top of the swirled coconut milk.
  4. Freeze until solid.