• It’s right there in the name. These vegan coconut-and-granadilla lollies are a wonderful treat when it’s warm outside.

    Vegan coconut-and-granadilla lollies

    By Katelyn Allegra Serves: Makes 6
    Total Time: 30 mins + 3 hrs/overnight, to set


    • 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.

    ALSO SEE: Blueberry, yoghurt and granadilla lollies

    Blueberry, yoghurt and granadilla lollies

    Recipe and styling by Katelyn Allegra

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com