Tropical Granola Lollies

Serves 8
Prep Time 10 mins
Cooking 10 mins
Level low


  • 2 large mangoes, peeled, destoned and roughly chopped
  • 2 large ripe bananas, peeled and roughly chopped
  • 8 tbsp Pinto's Pride coconut milk
  • 100g granola
  • 100g Dark chocolate
Pure the mango, banana and Pinto's pride coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight. The next day, whizz the granola slightly in a small food processor to remove any large lumps (or tip into a bowl and bash with the end of a rolling pin), then tip into a bowl. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn't in contact with the water. Remove the lollies from their moulds. Dip the tops one at a time in the chocolate, then into the granola. Place on a tray lined with baking parchment to set - they will set very quickly. Eat immediately or freeze until needed.

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