11 Jun 2013

Coconut, Lychee and Lemongrass Ice Lollies

The second recipe I have created for Ice Lolly Week is this wonderful Coconut, Lychee and Lemongrass lolly. Another healthy one, but just as creamy and yummy as if it were dairy based.  I've used light coconut milk to really add to the health benefits (I've not got health crazy, just you wait until the end of the week!).

I've never been anywhere tropical, but these bad boys have got me wishing that's where I was going this summer!  I guess I will have to settle for the lovely Yorkshire climate.  I digress...

What you will need:
150ml Light Coconut Milk
200g Tinned Lychees (drained weight)
1 Stick of Lemongrass
Zest of 1 Lime
1-2 tbsp Desiccated Coconut

Firstly you need to prepare the lemongrass.  Remove the tough outer layers and top and tail the stalk.  Then you need to finely chop it and then place into a food processor (I used a mini chopper) and blitz until the pieces are nice and small.  The next step can be done one of two ways.  You can either mix the lemongrass into the coconut milk, cover and place in the fridge overnight to infuse or you can pop both the lemongrass and coconut milk into a small pan and simmer on a low heat for 5-10 minutes and leave to cool.Once the coconut milk and lemongrass is prepared you need to place a sieve over a blender and pour the milk through the sieve catching all of the tough bits of lemongrass.  Discard the lemongrass.  Add the lychees and lime zest into the blender with the coconut milk.  Blend until smooth, then pour into your lolly moulds.  You can sprinkle a little desiccated coconut on top of the mixture in the moulds and push down into the mixture a little so it is partially submerged.  Insert lolly sticks and place in the freezer to set.

They are just delicious really as they are light and not sickly at all.  I do love a really genuinely yummy healthy recipe, although eating these does make me want to reach for a cocktail to go with...whoops!

Day 5: Chocolate and Berry Pudding Pops (Vegan).


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