Want to know this summer’s coolest ice lolly recipe?
These matcha coconut ice lollys with raspberries and cherries are sure to be a hit with everyone, from kids to grandparents.
They’re made with coconut milk to get a satisfying creamy taste, berries to make things interesting and sweetened with a little bit of maple syrup. So they won’t have you bouncing off the walls like a typical ice lolly which is essentially just frozen sugar water!
The green colour comes from matcha powder. Matcha is packed with antioxidants and can raise your metabolism, support your immune system, and provide you with sustained energy. Sounds great right?!
To make these ice lollys you will need a mould. The moulds cost me £16 from ebay- but I have seen them cheaper in the supermarket.
.5 of your 5-a-day
Matcha Coconut Ice Lolly Recipe
- 1 can 100% coconut milk (I used biona)
- 2 tsp matcha powder (I used Tea Pigs)
- 1 tbsp maple syrup
- 1/2 cup raspberries
- 16 cherries (I used frozen)
- Blend (or whisk) together the coconut milk, matcha powder and agave syrup.
- Pour the liquid into the lolly moulds until they are 1/4 full.
- Add in a layer of raspberries (use them all).
- Pour in a bit more liquid and then add 2 cherries per lolly.
- Top with the remaining liquid then put on the lid and insert the sticks. Try and get them as straight as possible so it will make getting them out easier.
- Freeze for at least 3 hours.
Did you know….
To get the lolly’s out of the mould you may have to run the outside of the mould under warm water for about 20 seconds.
How to store them.
I wrapped mine in cling film to store them because I didn’t want them getting stuck in the mould again. Luckily my fridge door had the perfect space to keep them!
Have you tried to make your own ice lolly’s before?
What’s your favourite flavour?