Getting calcium into your dairy allergic child’s diet can be a bit of a challenge particularly if they are not much of a ‘milk’ drinker. Kale is not high on my son’s list of things he’d like to eat …..ever. As a toddler he guzzled a good litre of soya milk a day but he’s become less tolerant of soya of late and he’s not that fussed on the alternatives. He will however drink chocolate ‘milk’ so I’ve been trying to come up with puddings that will appeal to him. 

Today I attempted chocolate ice lollies. I’ve made delicious dairy free ice cream with canned coconut milk but it is not fortified with calcium so I tried thickening a carton of Koko and using that as a base. I made entirely too much, halving quantities would be a good plan! The result reminded me of a chocolate mini milk. A simpler version (minus the calcium) would be to blend all the ingredients using a can of coconut milk instead of the Koko (and leaving out the tapioca) chill and freeze! 

Chocolate ice lollies

Ingredients

1 litre Koko coconut milk

4 tablespoons Tapioca flour

4 tablespoons cocoa powder (this made them quite dark chocolate, 2 tablespoons would probably be grand!)

2 small v ripe bananas

1/4 cup or 60mls Maple syrup

Instructions

Measure the tapioca flour & cocoa into a bowl and whisk in 250mls Koko

Heat the remainder of the Koko in a pot until warm then whisk in the tapioca/cocoa mixture

Bring to the boil, stirring until thickened to a custard consistency then set aside to cool

Blend the banana and maple syrup with a couple of spoons of the Koko mixture until smooth then whisk it into the remaining chocolate mix. 

Pour into ice lolly moulds (I poured the mix into a jug to make this bit easier). I tried traditional ice lolly moulds on sticks and Calippo style moulds. I think the stick moulds worked best (mine are from IKEA). 

Allow to cool then freeze for at least 4 hours. I made 10 lollies and have as much mixture left in a jug in the fridge!