Orange-Coconut Ice Cream

Prep 10 min·Total 310 min·8 popsicles·VEGAN·95 kcal

Ingredients

1 can coconut milk ((400 ml / 1 ¾ cup))
1 Tbsp coconut flakes
1 Tbsp vegan honey (or maple syrup)
juice 1/2 lime
2 passion fruit
organic orange juice

Equipment: Popsicle molds

Instructions

1.Put the coconut milk in the fridge overnight
2.Now take out the solid part of the coconut milk and whip it with an immersion blender or hand mixer (whisk), stir in the coconut flakes, honey and lime juice
3.Put the passion fruit pulp into the molds, spread the coconut mixture on top and fill up with orange juice
4.Freeze overnight or for at least 4-5 hours and enjoy

Notes

Tip from my kitchen: chill the coconut milk overnight and use a full-fat can – that is the only way enough firm coconut cream rises to the top to make the ice cream nice and creamy. Save the leftover liquid part for a smoothie. Before unmolding, briefly run the molds under warm water or let them thaw for 1–2 minutes so the pops slide out easily. For a fruitier version, add more passion fruit or a little puréed mango.

Nutrition per serving: 95 kcal