Combine coconut milk, maple syrup, vanilla and salt into a small bowl. Whisk until all ingredients are fully combined.
Drop a few pieces of nakd nibbles into 8 ice lolly moulds and pour about half of the coconut mixture on top – you want the milk to be about halfway. Freeze for about an hour, or until the mixture is firm. You want it firm enough to be able to layer nibbles on top without them sinking, but soft enough that you can put in a Popsicle stick.
Stick a popsicle stick through the middle of each lolly. Sprinkle another layer of nibbles ontop of the frozen lollies and then divide the remaining milk mixture between the popsicle moulds. Freeze for another hour, until the mixture is firm but still soft.
Press another layer of nibbles into the lollies – the mixture should be soft enough to allow you to gently press them in so they stick. Freeze until completely solid.
To release, run cold water on the outside of the ice lolly maker and gently pull out.
To create a creamier ice lolly, use full fat coconut milk. However, ice lollies are icier that ice cream and a light coconut milk will work as well.
- Because of the layering (you want the nibbles sprinkled throughout and not only on the bottom), you will need to use disposable sticks and not the plastic ones that come with most ice lolly molds. You can use tongue depressors (found in most pharmacies) or even plastic spoons as sticks!)
- We only put the sticks into the mixture once the first layer was firm so that the sticks stayed upright instead of falling over
- You can replace maple syrup with honey, agave or another liquid sweetener. If you are using a thicker sweetener which doesn’t blend fully into the milk, Pour the mixture into a small pot and boil on a medium heat until the sweetener is fully combined. In this case, add the vanilla only once you take the coconut milk mixture off the heat