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
1 x 400ml can full fat coconut milk
1 punnet strawberries, hulled and sliced
1 punnet raspberries
1 handful fresh mint, chopped, stalks removed
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
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