As the temperatures rise, it’s fair to say we start to crave light, refreshing things to cool us down: including ice cream! This vibrant recipe for these dairy-free, tropical-inspired lollies is super easy to make, healthy and are ideal for kids and adults alike.
Tropical Sunshine Lollies
Keep in the freezer and pop one out when you are craving something cooling and sweet!
- 2 frozen bananas
- 4 tbsp pineapple chunks, fresh, tinned or frozen
- 4 tbsp mango chunks, fresh, tinned or frozen
- 2 tbsp coconut yogurt
- 100ml coconut water
- 1 tsp turmeric powder
- 6 tbsp pomegranate seeds
- To Decorate
- 1 tsp coconut oil
- 25g white chocolate (can be vegan/dairy-free)
- 4 tsp freeze-dried raspberries
Place the frozen bananas, pineapple, mango, coconut yogurt and water plus turmeric powder into your Ninja Kitchen Auto IQ and whizz up for about 1 minute until quite thick and completely smooth. Stir in the pomegranate seeds.
Spoon out and divide between 6 small lolly moulds to fill to the top, then place the sticks in. Freeze for at least 4 hours.
Remove the lollies from the freezer 5 minutes beforehand then carefully remove from the moulds.
Gently melt the coconut oil and white chocolate, then drizzle over each lolly and scatter over the freeze-dried raspberries. Now enjoy straight away or keep remaining lollies on a sheet of greaseproof paper in the freezer for up to 2 weeks.