Free-from PUDDINGS

Vegan

COCONUT AND PINEAPPLE ICE LOLLIES

Healthier and cheaper than shop-bought, these are great hot-weather refreshers.

PER SERVING

131 cals, 11g fat, 9g sat fat, 7g carbs

MAKES 10

✣ 400ml tin coconut milk

✣425g tin pineapple pieces in juice

✣ Zest and juice of 1 lime

✣ 90g (3oz) frozen raspberries For the decoration:

✣175g (6oz) vegan dark chocolate, broken into pieces

✣ 1tbsp coconut oil

✣3tbsp desiccated coconut, plus extra for sprinkling You will need:

✣10 ice lolly moulds and sticks

1 Put the coconut milk, pineapple pieces and their juice, lime zest and juice, and raspberries into a blender. Blitz until smooth then divide evenly between the moulds. Insert the sticks and freeze for 12 hrs.

2 Once set, remove from the moulds and return to the freezer on a lined baking tray. Melt the chocolate and coconut oil in a heatproof jug set over a pan of simmering water. Once