Yes, it’s February. Yes, this is a lolly recipe. But right now by the seaside in the south of England it’s 18 degrees and I have a slightly red nose (I EVEN WORE SHORTS TODAY). So yeah, it’s time for a lolly recipe! Also, for clarity, a “lolly ice” is the same thing as an “ice lolly”, but I’m from Liverpool and we say things a little backwards sometimes - don’t fear it, embrace it!
These lollies are CREAMY A.F. The chocolate has a beautiful SNAP to it and the toasted coconut is next level! You will need a lolly mould but they go for super cheap on Amazon!
Coconut and Chocolate “Lolly Ices”
For the Lollies
- 1 can full fat coconut milk
- 7 tablespoon carob syrup/date syrup/maple syrup (all three work with this recipe but carob won’t affect the clean white colour of the coconut milk)
- 1 tablespoon glucose syrup (corn syrup if you’re American)
- ½ teaspoon vanilla bean paste
For the Chocolate Dip
- 150 g vegan dark chocolate (chocolate over 74% cacao is usually vegan but check the label)
- 20 g coconut oil
- 3 tablespoon desiccated coconut (toasted carefully in a dry frying pan until golden)
To Make the Lollies
- Put all the ingredients in a large measuring jug and blend together well with a stick blender. Put in the fridge to cool for an hour, removing to blend up every 20 mins.
- Once fridge temperature, blend up a final time, making sure everything is completely smooth and pour into your lolly mould. (tip: don’t overfill your moulds - remember the mixture will expand as it freezeInsert the stick and place in the freezer for minimum 8 hours (ideally 24 hours).
To Make the Chocolate Dip
- In the last half hour of your lolly freezing time, place a small saucepan over low heat. Add the chocolate and coconut oil. Stirring constantly, melt the chocolate and the coconut oil and mix to combine completely. Remove from the heat as soon as everything’s fully melted and pour into a tall glass or measuring jug which is just wide enough to dunk your lollies in. Set aside until until your lollies are ready to dunk.
- Place your toasted coconut on a small plate or saucer. Line a small baking tray with parchment.
- Remove your lolly mould from the freezer and run it under the cold tap to loosen the lollies. One at a time, pull out a lolly by the stick and dunk in the molten chocolate mixture. It will set quickly so immediately dunk or sprinkle with coconut. place on the baking tray and repeat with the next lolly. Once all lollies have been dunked, stick them back in the freezer for 30 mins before serving. They’ll also keep well in the freezer for a few weeks if you transfer them to a sealed container.