VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

COCONUT WATER COOLERS

COCONUT WATER COOLERS

SERVES 6 ICE POPS

  • 1 to 2 kiwifruit, peeled and chopped into small pieces
  • 1⁄2 cup (120 ml) fresh watermelon, cut into small pieces
  • 1 1⁄2 cups (360 ml) coconut water
  • NUTRITIONAL VALUES

    Calories: 54kcal
    Fat: 0.5g (0.4g S.Fat)
    Carbs: 11.1g
    Protein: 1.8g
    Sugar: 7.9g
    Sodium: 231mg

    METHOD

    In a mixing bowl, combine the kiwi and berries. Fill the ice pop moulds halfway with coconut water after dividing the melon mixture among them. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water. Serve and have fun!
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    VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

    BLUEBERRY PIE ICE POPS

    BLUEBERRY PIE ICE POPS

    SERVES 6 PORTIONS

  • 1 (14-ounce/400-ml) (397g) can full-fat coconut milk (refrigerated overnight)
  • 1⁄2 cup (120 ml) fresh blueberries, plus a handful for the ice pop moulds
  • 2 to 4 tbsp maple syrup or another sweetener
  • 1⁄2 tsp vanilla extract
  • 1 tsp ground cardamom
  • NUTRITIONAL VALUES

    Calories: 306kcal
    Fat: 28.1g (25.7g S.Fat)
    Carbs: 11.2g
    Protein: 2.5g
    Sugar: 7.5g
    Sodium: 36mg

    METHOD

    Scoop the thick, solid white cream from the can of coconut milk into a blender. Blend in the blueberries, maple syrup, vanilla, and cardamom until smooth. If desired, add more sweetener or spices. Pour a small amount of the blueberry cream into each ice pop mould, then top with a few fresh blueberries. Divide the remaining mixture among the ice pop moulds. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

    Serve and enjoy!
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    VM Vegan Desserts Lukas Breucha VM Vegan Desserts Lukas Breucha

    CREAMY TAHINI ICE POPS

    CREAMY TAHINI ICE POPS

    SERVES 6 PORTIONS

  • 2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)
  • 1 ripe banana
  • 2 tbsp tahini
  • 2 tbsp maple syrup or another sweetener
  • 1⁄2 tsp vanilla extract
  • NUTRITIONAL VALUES

    Calories: 626kcal
    Fat: 58.8g (51.7g S.Fat)
    Carbs: 19.4g
    Protein: 5.7g
    Sugar: 11.1g
    Sodium: 77mg

    METHOD

    Open the cans of coconut milk and scoop out the thick, solid white cream into a blender. Blend in the banana, tahini, maple syrup, and vanilla until smooth. If desired, add more sweetener or tahini. Fill ice pop moulds halfway with the mixture. Freeze for 4 to 6 hours, or until the ice pop sticks are firm. Remove the moulds by briefly immersing them in hot water.

    Serve and have fun!
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