Summer calls for ice lollies and what better frozen treat than the ones made at home?
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These vegan blueberry and coconut milk ice lollies are sure to be a summer favorite.
I love how easy popsicles are to make, and how satisfying the end product is. The flavour combinations are truly endless, however, for me, nothing beats a nice creamy texture against the freshness of frozen fruits. Today I am sharing a recipe for delicious ice lollies, they are very similar to my strawberries and cream popsicles, but with a delicious vegan twist.
Blueberry and coconut is one of my favorite combinations, I love it in yogurts with a dash of honey and in baked goods, such as in my coconut and blueberry loaf. This recipe is super versatile and if you are not a fan of blueberries, feel free to use other summer fruits! I can see this being delicious with peaches or even melon!
For this recipe make sure to use coconut milk in a can, rather than the drinking kind or creamed coconut. I find that the Biona canned organic coconut milk freezes better and has so much flavour.
Recommend Products (affiliate links):
Vegan Blueberry and Coconut Ice Lollies
Equipment
- Popsicle moulds
- Blender
Ingredients
- 300 ml Canned Coconut Milk
- 200 g Frozen Blueberries
- 25 ml Maple Syrup
- 30 g Caster Sugar
- 1/4 tsp Coconut Extract (Optional)
Instructions
- In a saucepan, mix the blueberries and the sugar and simmer on a medium heat until they have released their juices and can be easily crushed with a spoon
- In a bowl mix the coconut milk with the maple syrup and coconut extract, if using any
- Let the bluberries cool down and then blend them until you have a smooth mixture
- In your moulds, layer spoonfuls of blueberry mix and coconut aternating between the two
- Use a skewer to gently mix the layers if you wish to
- Freeze for 5-6 hours or until solid.
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