Coconut Cream Ice Lollies or Popsicles GF SCD

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Since the weather has been so beautifully hot, I thought I’d share my dairy free and much healthier version of the milk ice lollies which used to be a huge hit with my children …and with me!

Suitable for the Specific Carbohydrate Diet, they take no time at all to make and are ready to eat in 5 to 6 hours. This recipe makes enough mixture to fill 4 x 80ml ice lolly moulds so just adapt the recipe depending on the size of your moulds.

The recipe uses the cream from the coconut milk mixed with a little almond milk which makes a creamier ice lolly than using coconut milk alone. To separate the cream, place a can of coconut milk into the fridge overnight and theoretically, the coconut cream should settle at the top. You can then turn the can upside down and pour off the liquid to use in smoothies or juice. However, in practise, this actually doesn’t happen with the brand I use – the cream settles at the bottom and I usually have to strain it into a bowl.


The amount of cream in a can of coconut milk will vary therefore the amount of almond milk you need will also vary. Normally you should get at least 200 ml of coconut cream from each can.

If you use sweetened almond milk (I use dates to sweeten mine) you may not need to add as much liquid sweetener as the recipe suggests so add the sweetener slowly and taste the mixture until it suits you. I have been informed that you should make the mixture slightly sweeter than you want it to finally taste because once it’s frozen it doesn’t taste quite as sweet. I use about 1½ tablespoons for every 4 ice lollies I make and ¾ teaspoon vanilla extract. Add more vanilla extract if necessary, mine is quite concentrated at the moment.

If you want to achieve a very creamy ice lolly use more coconut cream and adjust the amount of almond milk to about 60 ml. 


Coconut Milk Ice Lollies or Popsicles GF SCD


1 can of organic coconut milk (no additives)
120 ml (more or less) almond milk (or other non dairy milk)
1½ – 2 tablespoons of mild acacia honey or maple syrup (not SCD)
¾ – 1 tsp organic vanilla extract

  • Tip the coconut cream into a pan and heat over a low light until it becomes a smooth liquid – don’t over-heat because this doesn’t take long, just seconds. 
  • Stir in the honey and vanilla extract.
  • Cool the mixture at room temperature, stirring frequently.
  • Pour into a measuring jug and add enough almond milk to bring the level up to 320 ml.
  • Stir well then pour the mixture into the moulds and place in the freezer.
  • Insert the sticks after about an hour or so, when the lollies begin to set.
  • Leave in the freezer for at least 5 hours.
  • To release the lollies from the moulds, hold under hot water for a short while.

A few more ideas :

  • Purée some fresh fruit – pineapple, strawberries and blueberries work well – then blend with the coconut mixture reducing the amount of sweetener you add in.
  • Add some chopped fruit to the moulds before pouring in the mixture.
  • Add 1 to 2 tablespoons of cocoa or raw cacao to the mixture to make chocolate milk ice lollies, you may need to add a little extra sweetener.
  • Add fruit juice instead of almond milk – pineapple, lime, orange or lemon and sweeten to taste.
  • Add some fresh mint leaves to the mixture, this works beautifully if you use lime juice as well.

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