Coconut, cayenne and peach ice lollies
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Makes 8-10
Skip to ingredients
- 3 peachesstoned and cut into small chunks
- 100g golden caster sugar
- 200ml full-fat coconut milk
- 200ml coconut water
- 1 tsp vanilla extract
- ¼ tsp cayenneplus a few pinches
Nutrition: per serving
- kcal96
- fat3.5g
- saturates3g
- carbs14.5g
- sugars14.2g
- fibre0.9g
- protein1.2g
- salt0.1g
Method
step 1
Put the peach chunks and sugar in a small saucepan with 100ml water. Bring to a gentle simmer, and cook for 4-5 minutes, stirring, until the peach has softened. Cool to room temperature.
step 2
Use a slotted spoon to lift out half of the cooled peach chunks and set aside. Tip the rest, with all the pan syrup, into a blender with the coconut milk, coconut water, vanilla and cayenne. Whizz to a smooth purée – and sieve if you don’t want to see pieces of peach skin.
step 3
Fill ice lolly moulds 3/4 full with the coconut-peach mixture, then drop a few of the reserved peach chunks into each before adding a lolly stick. Freeze for 5-6 hours until solid, then to serve, unmould and add a small pinch more cayenne to each.
