Easy-to-make ice lollies without dairy and eggs.
Makes four lollies (2,7 inch each)
50 g coconut cream; Coconut and water content of coconut cream may separate when chilled. This is normal, but in this case use only the creamy, fatty coconut content for the recipe.
120 g frozen red currant
150 ml rice milk
1 tsp 100% lemon juice
sweetener and ground cinnamon to taste, I use 1,5 tbsp of a sweetener that is 4 times sweeter than sugar, and 1/4 + 1/8 tsp ground cinnamon
- Place all ingredients in a pot and blend well with a hand-held blender.
- Pour the mixture into 4 ice lolly moulds and attach the tops. Freeze for a minimum of 4 hours.
- Warm the moulds with your hands (you can put them under warm water as well for a few seconds) and carefully release the lollies.