The most refreshing summer cocktail – and we love the fact it can be made in advance! Our recipe developer Ellen saw how popular our pina colada ice creams were on facebook and decided a vegan and dairy free cocktail pop was in order. Her mojito pops are the perfect concoction, with the coconut water hydrating (surely that cancels out the rum, right?) and the lime offering a fresh zing.
Makes 6
+ vegan
+ vegetarian
+ gluten free
+ dairy free
Ingredients
300g coconut water
60g rice malt syrup
Small handful mint
55g white rum
50g lime juice
6 thinly sliced lime pieces
Method
- Place coconut water, syrup, mint, rum and lime juice into TC bowl, blend for 30 seconds, speed 9.
- Pour evenly into 6 silicone ice cream moulds (with sticks inserted) and top with a lime piece, ensuring to submerge it just under the liquid.
Freezer for a minimum 4 hours before removing from mould to serve.
Note: It helps to put the ice cream moulds onto a tray before filling with liquid – this makes it easier to carry to the freezer.
