Coconut Blueberry Ice-Lollies

Updated: Jun 30

The sun is (finally!) shining, and so it’s the perfect time to whip up these delicious, refreshing and healthy popsicles!


Coconut milk is a great source of a particular fat called ‘lauric acid’, which is exceptionally good for your digestive system. A healthy gut is the first step to healthy skin and that summer glow. The blueberries add a ton of anti-oxidants and fibre, a little extra sweetness too.


Makes 8 large ice-lollies




 

Ingredients:


1 ½ cups fresh blueberries

1 ½ tbsp. water

4-5 tbsp. coconut nectar (or maple syrup) – depending if you like them a little sweeter

1 can full-fat coconut milk (400ml)

½ cup non-dairy milk such as almond milk

 

Method:


Place the blueberries, water and 2 tbsp. of coconut nectar in a saucepan, and bring to the boil, reducing to simmer until the liquid is thick and syrupy (approx. 3-4 minutes), then remove from heat and allow to cool. *Ever so slightly mash the blueberries as they are cooking.


Meanwhile, in a bowl mix together 2 – 3 tbsp. of coconut nectar, the coconut milk and the almond milk.


Pour the blueberry mixture into the coconut mixture and stir gentle a couple of times. Do not over-mix unless you want one-tone lollies (i.e. all purple as opposed to white and purple!).


Fill each mould with the mixture, being careful not to fill to the top of the mould (as the liquid will expand slightly when frozen), and insert the lolly sticks.


Place in the freezer until the lollies are frozen, for at least 4 hours.


Tip: Before consuming the frozen lollies, run the moulds under warm water for a minute or so, which helps to loosen them out.


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