Raspberry and Coconut Nice Cream Popsicles

Khanh Ong

Ingredients:

3 ripe bananas
1 1⁄2 cup frozen raspberries
1⁄2 cup can coconut milk
Pinch of salt
Toasted coconut flakes, to serve

Method:

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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