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Raspberry, lime and coconut potong ice cream

• Shu Han Lee

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Serves 10 - 12

Easy

Prep: 15 mins

plus chilling and freezing

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With just four ingredients, make these bright and beautiful Singaporean-inspired ice lollies with sweet raspberries, zesty lime and creamy coconut milk

Gluten free

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Try the recipe for raspberry, lime and coconut potong ice cream, then try our banana split ice lollies, avocado, kiwi and lime ice lollies and strawberry ice lollies. Now find out 10 things we love about Singaporean food.

Recipe extracted from Agak agak: everyday recipes from Singapore by Shu Han Lee (£26, Hardie Grant). Photographs by Ola Smit.

Shu says, "This is one sweet treat that instantly takes me back to my childhood in Singapore. The ice cream man came around not in a singing Mr Whippy van but a freezer cart and giant umbrella set on wheels. Rather than soft serves or Cornettos, you had a choice of ice cream sandwiches, slabs of ice cream cut from a bigger block and stuffed into a slice of soft white bread, or potong ice cream – coconut ice lollies. I loved the latter. I would skimp at lunch breaks, saving up my coins instead for these cold treats. Potong ice cream came in a dizzying array of colours and flavours, made using local ingredients – sweetened red bean, purple yam or yellow sweetcorn. Here I’ve used raspberries and lime to create a zesty, fruity, bright pink potong ice cream. "

Raspberry, lime and coconut potong ice cream recipe

Ingredients

Nutrition

• 400g fresh or frozen raspberries

• 400ml full-fat coconut milk

• 1 lime

  zested and juiced

• 5 tbsp caster sugar

  or to taste

Nutrition: per serving (12)

• kcal101
• fat5.7g
• saturates4.9g
• carbs10.9g
• sugars10.5g
• fibre1.2g
• protein0.9g
• salt0g

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Method

• step 1

  If you like, reserve a handful of raspberries to suspend in the finished lollies. Blend the remaining raspberries with the rest of the ingredients until smooth. Taste and adjust accordingly – depending on how sweet or tart your berries are, you might need to add a touch more sugar.

• step 2

  If you have used fresh raspberries, let the mixture chill for a couple of hours in the fridge. If you used frozen raspberries, go right ahead to pour the mixture into the ice lolly moulds, adding a few of the reserved raspberries – they’ll sink, so don’t add them all at once. Freeze for an hour, then insert the lolly sticks and add the remaining reserved raspberries. Freeze overnight.

• step 3

  To remove, dip the moulds in hot water for a few seconds, then carefully pull. Lick away or, if not eating immediately, wrap each one in baking paper and put back in the freezer.

Try more ice lolly recipes.

Authors

Shu Han Lee

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