Key Lime & Coconut Popsicles
- prep time - 30 mins
- cook time - 240 mins
- total time - 270 mins
- serves - 10
Making popsicles is easier than it looks. This recipe is as zesty as a sorbet, but creamy like a nice Italian gelato. The crumble is the star of the show, adding a new dimension of flavour and texture.
Ingredients
- 350g Thick coconut yogurt
- 220ml Full fat coconut milk
- Juice 2 limes zest of 1
- 50g Brown rice syrup or maple syrup
- 20g Superblend Key Lime
- 1 tsp Vanilla extract
- Pinch sea salt
- ½ tsp Coconut extract (optional)
- 35g Desiccated coconut
- 25g Pistachio nuts
- 20g Superblend Key Lime
- Pinch salt
- 10g Coconut oil
- White chocolate
- Toasted coconut chips
- Lime zest
Instructions
- In a food processor combine the crumble layer ingredients to form a rough crumb and set aside.
- Add all the ingredients for the popsicles into a high-speed blender and blitz until silky smooth, taste for sweetness. Add more syrup or lime juice to taste.
- Pour into the mould to the roughly the halfway point, add a good sprinkle of crumb, top with the remaining creamy mix and finish with a final layer of crumble.
- Place the lid and lolly sticks in place and freeze for a minimum of 4 hours and ideally overnight.
- You can serve with a drizzle of white chocolate and toasted coconut with extra lime zest.
