Lychee Coconut & Raspberry Pops
(An original recipe by The Food Mentalist)
Makes about 8
2 cups of lychees
200ml light coconut milk
1 cup raspberries ( fresh of frozen)
1 tablespoon caster sugar
2 tablespoons of boiled water
Popsicle moulds with handles or 8 small ramekins and 8 paddle pop sticks.
First, place empty popsicle moulds or ramekins in the freezer to chill.
Combine raspberries, water and sugar in a small pot and bring to a gentle simmer stirring until it starts to thicken ( about 5 min) . Use a fine sieve to strain the raspberries, reserving the liquid and discarding the pips. Cool.
Remove popsicle moulds or ramekins from the freezer and spoon about 1/2 teaspoon of the raspberry sauce into each mould, making sure you swirl it around the sides of each mould. Place back into the freezer to set for 20 minutes.
Peel lychees over a bowl to catch the juice, pinching out the seeds. Place de-seeded lychees, juice and coconut milk in a blender and puree until smooth.
Fill moulds with lychee & coconut milk mixture and return to the freezer for approximately 4 hours or until set. You can insert the paddle pop sticks into the moulds after about 2 hours.
The Food Mentalist was supplied with fresh lychees by Impact Communications - Thanks Guys!