Put the cashews into a heatproof bowl and cover with boiling water. Leave to soak for an hour
After an hour, drain the cashew nuts and tip into a blender cup
Open the can of coconut milk and scoop out the thick, white, creamy part - add that to the blender cup along with the remaining ingredients. The coconut water you have left in the can is great in soups, stocks and smoothies!
Add the remaining ingredients to the blender cup and whizz until completely smooth
Pour into your lolly moulds and freeze overnight
Run the moulds under warm water to help release the ice pops
Recipe by The Cook & Him at https://thecookandhim.com/recipes/chocolate-banana-milk-shake-ice-pops/