Coconut, cayenne and peach ice lollies
Published: July 27, 2016 at 4:22 PM
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Makes 8-10
Easy
Total time: 25 mins
+ freezing
0 reviews
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Add a little twist to your usual lollipops with this recipe for coconut, cayenne and peach pops. As well as being delicious, they're under 100 calories each
Gluten free
Vegan
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Make this coconut, cayenne and peach lollipops, then check out more ice lolly recipes, such as our strawberry ice lollies.
*This recipe is gluten-free according to industry standards
Ingredients
Nutrition
-
3 peaches
stoned and cut into small chunks
-
100g golden caster sugar
-
200ml full-fat coconut milk
-
200ml coconut water
-
1 tsp vanilla extract
-
¼ tsp cayenne
plus a few pinches
Nutrition: per serving
- kcal96
- fat3.5g
- saturates3g
- carbs14.5g
- sugars14.2g
- fibre0.9g
- protein1.2g
- salt0.1g
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Method
-
step 1
Put the peach chunks and sugar in a small saucepan with 100ml water. Bring to a gentle simmer, and cook for 4-5 minutes, stirring, until the peach has softened. Cool to room temperature.
-
step 2
Use a slotted spoon to lift out half of the cooled peach chunks and set aside. Tip the rest, with all the pan syrup, into a blender with the coconut milk, coconut water, vanilla and cayenne. Whizz to a smooth purée – and sieve if you don’t want to see pieces of peach skin.
-
step 3
Fill ice lolly moulds 3/4 full with the coconut-peach mixture, then drop a few of the reserved peach chunks into each before adding a lolly stick. Freeze for 5-6 hours until solid, then to serve, unmould and add a small pinch more cayenne to each.
Check out more of our best ice lolly recipes to cool you down...
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