Low-Carb Coconut Ice Lollies

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These big ice lollies are great for summer and will take care of your sugar cravings. Not only they are low in carbs but they are also very low in calories! Here is an explanation why you may need to be careful about calories, even on a low-carb, ketogenic diet.

If you want to add some good fats, use coconut milk instead of coconut water. Net carbs will remain the same, fat content will increase to 6.1 grams and there will be about 70 kcal in one ice lolly.

Tips & Substitutions

If you are wondering why I used gelatin in this recipe, it's because these ice pops don't melt too quickly. You can enjoy them for a longer and your hands won't get messy. Alternatively, you can use a gelatin sheets or agar powder. Check my recipe for No-bake Mini Berry cheesecakes to see how you can use gelatin sheets.

For the lollies you can use round ice moulds or any small ice lolly moulds. I used paper straws simply for photography effect. They are not good for making ice pops, as they get very soft. Use wooden sticks instead.

If you don't want to use peach, feel free to swap it for any berries such as raspberries, strawberries, blueberries or blackberries.

2 hours, 45 minutes

Hands-on 15 minutes Overall 3 hours

Nutritional values (per serving, 1 lolly)

Ingredients (makes 4 servings)

• ¹/₂ cup unsweetened coconut water (120 ml/ 4 fl oz)
• 1 small peach (130 g/ 4.6 oz)
• 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz)
• 5-10 drops liquid Stevia extract
• 1 gelatin leaf or ¹/₂ envelope powdered gelatin powder or 1 ¹/₂ tsp agar powder
• ¹/₄ cup water (60 ml/ 2 fl oz)

Instructions

1. Cut the peach into quarters and slice thinly.
   
2. Meanwhile, sprinkle the granules of gelatin in cold water and mix in well. Don't dump the whole gelatin in the centre or it will become clumpy. Add Erythritol and stevia and heat up gently until everything dissolves. Don't boil or the gelatin will lose its thickening abilities.
   
   
3. Pour the gelatin mixture into a jug with the coconut water and stir well. Assemble the peach into the ice moulds, cover with the other halves and pour the coconut mixture in using a funnel. Add the sticks and place in the freezer for at least 3 hours or better overnight.
   
   
4. Any time you have sugar cravings, just take one from the freezer and enjoy! Store in the freezer for up to 3 months.
   

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