Sugar Free Raspberry Coconut Ice Lollies: a Low Carb, Grain Free, Gluten Free, Keto friendly delight you can whip up in minutes.
It may still be a little chilly, but summer is coming! If you love ice cream, ice lollies and frozen yoghurt, this recipe is for you. Creamy, fruity, ice cold and full of healthy fats. Children will love them. But so will you. For a quick fat blast, just grab one of these mouthwatering Sugar Free Raspberry Coconut Ice Lollies from the freezer. You will satisfy your summery keto cravings in an instant.
I used coconut cream from Sainsbury’s. It comes in a small 250ml carton and it is just 2.9g carbs per 100ml. Obviously you can use whatever brand of coconut cream you want. But mind the carbs! Many coconut products contain added fillers, so the carbs value will differ.
Asda’s frozen raspberries came in handy for this. I weighed 50g and put them in a glass bowl. Then I defrosted them in the microwave. 60 seconds on medium heat was enough. I would have used fresh raspberries, but I couldn’t be bothered to go shopping just for that, as I had everything else I needed to make my lollies. Although I prefer fresh fruit and veggies, they really are at their best when just picked. When out of season, fresh produce is tasteless, so I opt for ‘frozen’.
The Great Lakes gelatine I have been using in a variety of recipes is of far superior quality compared to the gelatine ‘sheets’ commonly sold in shops. Expensive, but it does last a long time. As a bonus, It is kosher too.
My pure stevia crystals from Wholesome Stevia have sadly been out of stock for ages. I still have a small supply, but it will run out soon. With no sign of this stevia ever returning, I have been forced to look at alternatives. After trying various brands – with much disappointment, I have settled for Better Stevia. Nowhere near as good or as sweet as the Wholesome Stevia crystals, but it is the best of ‘the rest’.
How to Make Sugar Free Raspberry Coconut Ice Lollies
3 super-easy steps:
1) Mash raspberries and strain. 2) Heat coconut cream and sweetener and add gelatine. 3) Pour into moulds and freeze.
You could use strawberries, blueberries or mulberries instead of raspberries. And you could use double (heavy) cream instead of coconut cream. Same delectable result.
Here comes the recipe. Enjoy!
- Yield: 18*
- Serving size: 1
- Calories: 1332
- Fat: 55g
- Net Carbs: 9.5g
- Protein: 8.5g
- using an immersion blender, whiz the raspberries until they turn to pulp.
- sieve them through a fine mesh colander to remove the seeds, add a pinch of stevia and stir well.
- place coconut cream in a small heavy-base pot, add ½ tsp stevia, stir and heat to just below boiling.
- turn off heat and whisk in the gelatine, ensuring there are no visible lumps, then allow to cool.
- once the coconut cream has cooled down, you can assemble your lollies, using chocolate or lolly moulds.
- you can either combine the raspberry sauce and coconut cream uniformly to create pink lollies; or you can spoon some raspberry sauce into the bottom of your moulds and then top it with the coconut cream; or you can swirl the raspberry sauce into the coconut cream, stirring minimally to create a marbled effect.
- transfer to the freezer and leave to set for at least an hour.
- remove lollies from their moulds and store them in a sealed container.