It’s right there in the name. These vegan coconut-and-granadilla lollies are a wonderful treat when it’s warm outside.
Recipe and styling by Katelyn Allegra
Vegan coconut-and-granadilla lollies
- 1½ cups coconut milk
- zest of 1 lime
- 2 tbsp icing sugar
- pulp of 6 granadillas
Lightly grease 6 x 125ml ice-lolly moulds with cooking spray. Set aside.
Place the coconut milk, lime zest and icing sugar in a blender. Pulse until combined. Stir in ½ of the granadilla pulp to create a ripple. Set aside.
Divide the remaining ½ of the granadilla pulp among the prepared ice-lolly moulds. Pour the coconut milk mixture into the moulds. Insert a wooden lolly stick into the centre of each mould and freeze until set, about 3 hours or overnight. Remove from freezer about 10 minutes before serving or briefly dip the moulds in hot water to easily remove the lollies.