Summer is just around the corner! There is nothing better than a nice refreshing ice cream on a hot summers day unless, like my son, you can’t have cows milk. These watermelon ice lollies are a great alternative, they are also free of additives and artificial sugar.
400ml tin coconut milk
2 tbsp coconut oil
200g watermelon, deseeded
2 ripe kiwi fruits
You will need 6 ice lolly moulds or small, clean yoghurt pots and lolly pop sticks.
- Blend the watermelon until smooth. In a saucepan, heat the coconut oil until it melts. Whisk in the coconut water (put the coconut cream from the top of the can to one side, you will need it later). Take the pan off the heat, stir in the watermelon and pour into your ice lolly moulds 3/4 full. Place into the freezer for 1 hour.
2. Meanwhile, blend the kiwi fruit until smooth and heat the coconut cream in a saucepan or in a microwave until it turns into liquid. Take the moulds out of the freezer, put one teaspoon of coconut milk and two teaspoons in each mould, on top on the watermelon mixture. Place the lolly pop sticks into the moulds and freeze for six hours or overnight.