Preparation time is 10minutes
Total time is 10minutes
Serve is for 8 people
Difficulty level: 1 out of 4
7 Ingredients
Number of servings
8
- 400milliliter canned coconut milk
- 1/4grams maple syrup
- 125grams strawberries
- 63grams raspberries
- 63grams blueberries
- 1/2 cup dollop cream (to serve)
- 50grams Woolworths mini meringues, crushed (to serve)
Nutrition per serving
651kJ / 156Cal
651 Kilojoules or 156 Calories
7% of daily energy intake*
Protein
1.7grams
Fat
11.7grams
Carbs
9.9grams
Sugars
9.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Treat yourself with one of these colourful coconut and berry pops topped with cream and crushed meringue. They're inspired by the Aussie favourite pavlova.
Instruction tip
Variation:To make this recipe vegan, use Plantitude meringue nests which use aquafaba (liquid from cooked chickpeas) instead of the mini meringues, and replace the cream with dairy-free coconut yoghurt.
Method
Step 1 of 3
Whisk coconut milk and maple syrup in a large jug until combined.
Step 2 of 3
Divide two-thirds of the berries and milk mixture, in alternate layers, among 8 x 1/3-cup capacity iceblock moulds. Insert a popsicle stick into each mould, then freeze for 6 hours or overnight, if time permits.
Step 3 of 3
Remove pops from moulds. Serve topped with cream and remaining fruit, and scattered with meringue.
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