Watermelon, mango coconut ice lolly
Preparation : 20 min
Cooking : 0 min
Total time : 8 h 20 Rest : 8 h
Equipment
Extra Press
4 ice lollies
0.5 mango
1 slice watermelon
100 g blueberries
60 ml coconut cream
1 tbsp desiccated coconut
2 tbsp honey (optional)
Associated products
RECIPE STEPS
1
Rinse and remove the skin from the watermelon. Cut it into large pieces.
- 1 slice watermelon
2
Pass the rinsed, peeled and sliced mango through the Extra Press.
Collect the purée in a bowl.
- 0.5 mango
3
Process the watermelon and rinsed blueberries using the Extra Press and collect the juice in another bowl.
- 1 slice watermelon
- 100 g blueberries
4
Pour the coconut cream into a new bowl and add the desiccated coconut.
Mix and add the honey, if necessary. Mix again.
- 1 tbsp desiccated coconut
- 2 tbsp honey (optional)
5
Pour a layer of the creamy coconut mixture in the first third of the moulds and place in the freezer for 40 minutes.
Take them out and add a layer of the mango purée.
- 60 ml coconut cream
6
Freeze for 30 minutes and insert the sticks.
7
Leave in the freezer for another 20 minutes.
Repeat with the watermelon-blueberry mixture.
Place in the freezer for 6 hours. Remove from the moulds.
© 2018 Hachette Livre (Marabout) © Lene Knudsen © Richard Bouti
