glutenfrei

Fruit and coconut ice pops

This ice cream tastes like a holiday under palm trees – creamy coconut yogurt, a fruity swirl, and a crisp chocolate coating with coconut flakes. No ice cream maker required, and it can be prepared in just a few minutes. Perfect for enjoying on hot days!

This recipe is

  • vegan
  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

5 minutes + freezing time

Ingredients for 4 small ice creams

  • 350 g coconut yogurt (1)
  • 10 g sweetener of your choice (e.g. agave syrup)
  • 3-4 tsp organic apricot fruit spread
  • 70 g vegan white chocolate (1)
  • 30 g coconut flakes (1)

Fruit and coconut ice pops

preparation

  • Mix the coconut yogurt (1) with the sweetener until creamy.
  • Gently fold in the organic fruit spread (mix only lightly so that a nice swirl remains).
  • Pour the mixture into ice cream molds and freeze for several hours.
  • Melt white chocolate, pour over the frozen ice cream and sprinkle with coconut flakes (1).
  • Enjoy – and close your eyes briefly to listen to the sound of the sea. 💛🌊

Our HistaFood tip

For extra crunch, you can mix the white chocolate with a little coconut oil – this makes it easier to coat and makes it particularly delicate.

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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