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Coconut yoghurt, lychee and almond lollies

8 Jul

Coconut yoghurt, lychee and almond ice lollies

Did you ever, as a child, storm into the kitchen popping with excitement and surprise belting, ‘mum, dad, there’s an indian on the TV!”
And did they rush towards the TV to witness the novelty themselves? Go on, admit it…even if you are not of indian descent, it was such a rarity and perhaps even quite extraordinary. In those days we didn’t have Bollywood TV channels either, so there was always an absorbing reason for seeing an indian other than Madhur Jaffrey on the the screen.
Oh and do you remember the early days of those unsubdued and colourful Rubicon adverts…I hasten to describe them as ‘exotic’ but yeah..all that singing and dancing and falling, thirst quenching fruits of the almost unknown. Maybe the fruits were rather unknown back then…were Guava, lychees and passion fruits as widely available?
I remember, many years ago,  there being a lot of fuss about a shop near my folks that was, allegedly selling exotic ice creams.  Imagine.  amongst the favours were rose, pistachio, mango and coconut.  Even better, I heard that they were flecked with cardamom and cinnamon, even saffron! Well.  I never visited so I don’t know if the rumours were true.  This was all before the days of these flavours being readily available in supermarkets, but I do remember thinking…why don’t they just make it themselves?
It is with these entertaining memories in mind, that I share wit you my exotic recipe of lychee and coconut yoghurt ice lollies.  Easy peasy, just chuck a few ingredients in a bowl, stir and spoon into lolly moulds without eating it all.  Perfectly easy and delightful for gorgeous sunny, happy days.
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Ingredients for 6-8 lollies
450g coconut yoghurt
2tbsp sugar, or to taste
3quarters of a 450g tin of lychees
Half the syrup from the tin of lychees
2tbsp finely chopped almonds
Method
1. Coarsely blend the lychees and pour them into a pan for heating.  Add the syrup and add the sugar. The sugar takes the edge off any sourness in the lychees and you can moderate the amount of sugar you like.  Just simmer and stir for a couple of minutes, don’t eat the lychees brown.
2.  Let the lychees cool and in the meantime scoop the coconut yoghurt int a bowl and mix in the nuts.  When the lychees are cool, mix them.
3. Pour the mixture into ice lolly moulds and freeze over night.

Blueberry, pistachio and coconut yoghurt ice lollies, with a teeny pinch of cardamom

29 May
From when I was almost able to peer over the cooker I remember milk simmering for what seemed like hours and hours, once it had been sweetened with sugar and infused with saffron, cardamon, nutmeg and maybe a mixture of nuts.  On warm days, with the windows open, the smell of milky puffs wafted through to where I painted in the sun and searched for chalky stones to decorate the slabs with.  
With the heat of the floor on my legs, I would sit and watch teams of ants march decidedly, as my mind wandered.  We knew what was coming…kulfi.  It never tasted quite like the stalls in India, but biting into thick milky lollies was a joy.
 
Since then, I’ve tried all sorts of ‘healthy’ alternatives to ice cream.  I’ve tried lots of frozen yoghurt recipes and used agave nectar instead of sugar.  I’ve done fruity ones and biscuity ones.  I’m not too keen on the residual sourness of the yoghurt though.  
I’ve done the trick of freezing sweetened slices bananas and blitzing them with almond milk, to mock up and ice cream.
Sorbets..blah blah…
 
Then there’s this recipe.  This one had us in sighs and smiles when we tucked into them.  So much so, that my little (anti sweet stuff)  fifteen month old even has a few licks!   
 
Makes 8 lollies
 
450g of coconut yoghurt
3tbsp caster sugar
150g blueberries
2-3 tbsp coarsely chopped pistachios 
A teeny pinch of cardamon 
 
Method
 
1. Blitz all but 8-10 of the blueberries together with the sugar, then simmer the mixture until the sauce starts to thicken. Remove it from the heat and allow it to cool.
2. Pour the coconut yoghurt into a mixing bowl and add, through a sieve the blueberries. 
3. Stir in the chopped pistachios and the flecks of cardamon and stir well. 
4. Chop the remaining blueberries and sprinkle them in before stirring again.
5. Gently pour the mixture into lolly moulds and eave them to set.

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