Raspberry and Coconut Nice Cream PopsiclesKhanh Ong
- 3 ripe bananas
- 1 1⁄2 cup frozen raspberries
- 1⁄2 cup can coconut milk
- Pinch of salt
- Toasted coconut flakes, to serve
- In a food processor blitz all the ingredients except for 1⁄2 a cup of raspberries until combined.
- Fold left over frozen raspberries into the mixture and pour into the popsicle molds
- Place in the freezer overnight or for a minimum of 4 hours
- Scatter coconut flakes over the popsicles before serving
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