Recipes>Dairy-Free Recipes

Strawberry and Coconut Ice Lollies

by Saskia Gregson-Williams from Naturally Sassy: My recipes for an energised, healthy and happy you

Easy

These vegan ice creams made with banana and coconut milk are the perfect summer treat for anyone following a dairy-free or gluten-free diet.

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From spicy curries to cool desserts

From the book

Naturally Sassy

Saskia Gregson-Williams

Naturally Sassy: My recipes for an energised, healthy and happy you

100 delicious and easy-to-make recipes

A simple and fun approach to plant-based cooking

Classic dishes with a nourishing vegan twist

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Introduction

I know ice-lollies are a very summery treat, but I love these babies all year round. They’re a real saviour when it comes to satisfying those sweet cravings, as I can make lots of keep them in the freezer for ever! I love using other fruit in them, but this particular combination is my favourite.

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Ingredients

Essential kit

You will need a blender.

Method

Place the creamy part of the coconut milk (leaving any watery liquid in the tin) in a blender with the banana and dates and blend until smooth. Pour half the mixture into a jug, add the strawberries to the mixture left in the blender and blend again until smooth. Pour the strawberry mixture into the ice-lolly moulds and then the remaining coconut mixture on top. Put in the freezer for a couple hours to set.

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Ingredients

Method

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