Recipe: Summer Berry & Coconut Milk Ice Lollies


Get a sneak peak of what’s to come in Sarah Philpott’s new book with this delicious recipe for Summer Berry & Coconut Milk Ice Lollies from The Seasonal Vegan.

A kitchen diary of seasonal recipes with a delicious mixture of fine food writing and beautiful photography. This guide to eating with the seasons takes a realistic approach to shopping cheaply and sustainably, and proves that the vegan lifestyle is anything but expensive. Features recipes for all seasons, a section on dishes that can be enjoyed all year round, and menu ideas for special occasions.

 

Summer Berry & Coconut Milk Ice Lollies

10 minutes, plus freezing time

Makes 4 lollies

Ingredients

1 x 400ml can full fat coconut milk

1 punnet strawberries, hulled and sliced

1 punnet raspberries

1 handful fresh mint, chopped, stalks removed

Method

In a large bowl, stir together all the ingredients and spoon into ice lolly moulds. Place in the freezer and when frozen, remove from the moulds and enjoy.

 

Photograph: Manon Houston

The Seasonal Vegan is available to pre-order on the Seren website: £12.99

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