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Vegan Blueberry and Coconut Ice Lollies

Creamy and fruity. These ice lollies are sure to be a hit all summer long.
Prep Time25 minutes
Freezing Time5 hours
Total Time5 hours 25 minutes
Course: Dessert
Cuisine: ice cream, ice lollies, popsicle
Servings: 6 Ice Lollies
Calories: 169kcal
Author: rominaslittlecorner

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.