Peanut Butter & Coconut Milk Lollies


Recipe & Styling: Wida Foster
Photography: Wida Foster
Blog: Cupcake Richard

Prep time: 15 min
Freezer time: 4 hours
Total time: 4 hours 30 min

Yields 6 small lollies

For the Lollies:    
3½ tbsp agave nectar or maple syrup
2 tbsp peanut butter
250ml coconut milk

For the Topping:
50g dark chocolate
½ tbsp coconut oil

For the Lollies:

1. Melt peanut butter and agave together in microwave until runny.
2. Stir 50ml of coconut milk into peanut butter mixture until combined.
3.Pour equal amounts of peanut butter mixture into six small ice lolly moulds.
4. Top with the remaining coconut milk.
5. Carefully swirl the peanut butter mixture through the coconut milk with a small spoon, for each lolly.
6. Place in freezer for 20-30 min.
7. Remove from freezer and insert a wooden lollipop stick into the centre of each lolly.
8. Freeze overnight.

For the Topping:

1. Melt chocolate and coconut oil in microwave.
2. Carefully remove frozen lollies from moulds and dip as quickly as possible in melted chocolate.
3. Place chocolate dipped lollies on freezer safe tray and freeze for at least 4 hours, preferably overnight.
4. Remove lollies from tray and enjoy before they melt