Sugar free, dairy free, vegetarian, homemade and delicious – my two gobbled up these easy and tasty ice lollies. We make lots of smoothie and juice-based ice lollies in our house, but this is the first time I’ve used coconut milk and it makes for a really creamy result that looks and tastes a bit more like ice cream.
We’ve reached the stage now where R, who is four yet hasn’t eaten a piece of fruit since he was a baby, will happily help me make these and eat them knowing full well what is in them but if your picky eater objects, just make them when they’re not around and don’t tell them what’s in it!
Ingredients (makes six)
80g raspberries
1 small banana, chopped
200ml coconut milk
Blend all the ingredients together, pour into ice lolly moulds and freeze overnight.
Enjoy!
I’m entering this into the #FamilyFoodies July challenge, Chill Out, Baby!, which is hosted by the lovely bloggers over at Eat Your Veg and Bangers & Mash. and also into the Recipe of the Week linky hosted by A Mummy Too.
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