*This recipe is gluten-free according to industry standards
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Ingredients
- peaches 3, stoned and cut into small chunks
- golden caster sugar 100g
- full-fat coconut milk 200ml
- coconut water 200ml
- vanilla extract 1 tsp
- cayenne ¼ tsp, plus a few pinches
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 96
- Fat 3.5g
- Saturates 3g
- Carbs 14.5g
- Sugars 14.2g
- Fibre 0.9g
- Protein 1.2g
- Salt 0.1g
