A terrific dairy-free ice-cream popsicle that doesn't require an ice-cream maker. Simply whisk and freeze. Experiment with flavours like pine-lime, raspberry coconut and choc-coconut.
- 1 x 400 ml can coconut cream
- ⅓ cup (80 ml) maple syrup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 3 hours
- Place the coconut cream and maple in a medium jug and mix well to combine, using a whisk.
- Divide the mixture between 6 x ⅓-cup-capacity (80 ml) popsicle moulds.
- Insert the popsicle sticks and freeze for 3 hours or until solid. Keep in the freezer for extra hot days.
• To help release the frozen pops more easily, dip the base of the moulds into warm water for 10 seconds.
Place the popsicle ingredients in step 1 (see recipe, above) into a blender instead of a jug. Add 1½ cups (225 g) chopped fresh pineapple, 1 tablespoon lime juice and 1 teaspoon finely grated lime rind. Blend until smooth. Divide the mixture between 8 popsicle moulds (instead of 6) in step 2. Insert the sticks and freeze until solid. Makes 8.
Raspberry coconut pops
Tear 125 g raspberries in half. At the beginning of step 2 (see recipe, above) divide them between 8 x ⅓-cup-capacity (80 ml) popsicle moulds. Follow the steps, pouring the popsicle mixture into the
8 prepared moulds (instead of 6). Insert the sticks and freeze until solid. Makes 8.
Whisk 1 cup (100 g) finely grated dark chocolate into the mixture in step 1 (see recipe, above). Divide between 8 popsicle moulds (instead of 6) in step 2. Insert the sticks and freeze until solid. Makes 8.