Easter weekend is over which means we can officially say our lolly season is starting! We're saying goodbye to cloudy and rainy days and hello to spring... we thought we'd start the new season with one of our favourite tropical flavours - our Vegan Roasted Avocado & Pineapple Ice Lolly Recipe! It's sweet and creamy and just so tasty!
- 80g Avocado
- 80g Pineapple
- 140g coconut milk
- 80g water
- 20g unrefined cane sugar
Peel and slice avocado (remove the seed). Skin the pineapple, removing the core and the outer skin, Then dice into blendable pieces. Blend the avocado, pineapple, water and sugar until smooth. Pour and layer moulds, alternating between the pineapple avocado mix and coconut milk. Once finished layering, cover with foil and add lolly sticks in. Freeze for 4-6 hours or overnight.
When removing lollies from mould. First remove the foil and defrost the outer layer of the mould in a bucket of warm water, swishing the mould side to side. Tug on lolly stick and the lolly should naturally slide out of the mould. Enjoy!
Brought to you by the guys and gals who make natural, healthy, handmade and organic ice lollies using real whole fruit that are lactose, gluten, dairy and nut free. Keep posted for more blogs and let us know if there is anything you would like us to write about!