When the warm days arrive, nothing is more refreshing than a homemade ice lolly. This version marries a creamy coconut milk with pieces of seasonal frozen fruit, for a frozen dessert with no cooking, ready after just a few minutes of work. Add a touch of fresh herb to give the flavours a twist, and enjoy these frozen sticks straight out in the sun.
Fruit and coconut milk ice lollies
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Ingredients
Coconut ice cream base
- 400 ml fresh raw coconut milk (or 1 tin of shop-bought coconut milk)
- ¼ cup whole cane sugar (or the sweetener of your choice, adjusted to taste)
Filling
- Frozen fruit of your choice, in small pieces
- Thyme, rosemary, basil or another fresh herb, finely chopped (optional)
Method
- Divide the small pieces of frozen fruit and the chopped herbs between ice lolly moulds, leaving room for the coconut cream.
- Slide the sticks into the moulds.
- Blend the coconut milk with the sugar until perfectly smooth.
- Gently pour this mixture into the moulds until they are completely full, tapping the mould to release any air bubbles.
- Freeze overnight, until the lollies are completely firm.
- Run the mould under warm water for a few seconds to unmould, and enjoy straight away.
Tip
For homemade coconut milk, blend shredded coconut with pure water (roughly 1 part coconut to 1.5 parts water), then strain through a nut milk bag. The result is far more fragrant than a tin, and you collect a pulp along the way that can be recycled into biscuits.
For ice cream that turns out right every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or keeping an eye on the freezer. You freeze the mixture in its pint, choose the program (ice cream, sorbet, gelato or slush), and in a few minutes the machine gives you a smooth, creamy texture with no ice crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about coconut milk ice lollies
Can coconut milk be frozen?
Yes, without any difficulty. It generally separates on thawing, with the fatty part on one side and the watery part on the other, but a quick blitz in the blender brings it back together. For a frozen use the question does not even arise, since you eat it frozen. Leftovers from a tin freeze very well in an ice cube tray, ready to be blended into a smoothie.
How do you make ice cream with coconut milk?
Coconut milk is fatty enough to give a creamy texture with nothing added. Blend it with a sweetener, pour into moulds and freeze: that is the lolly version, the simplest one. For a scoopable ice cream, pour into a tub, take it out every forty minutes and whisk vigorously, three or four times, to break up the ice crystals. Choose full-fat coconut milk, as a light version gives a hard, grainy result.
How do you make a good ice lolly?
The secret lies in the sugar-to-water balance. Too little sugar and the lolly becomes a brittle block of ice, too much and it never really sets. Reckon roughly one tablespoon of sweetener per 250 ml of liquid, then adjust. Adding a fruit purée rather than juice alone also gives a softer texture, because the fibre hinders the formation of large crystals.
How do you make coconut sorbet without an ice cream maker?
Blend the coconut milk with a sweetener and a dash of lemon juice, pour into a wide, shallow tub and put it in the freezer. Roughly every forty minutes, take the tub out and stir vigorously with a fork or whisk for the first two to three hours. Each pass breaks up the crystals, and that is exactly what the paddle of an ice cream maker would do.
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